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1. The flour and salt are stirred together thoroughly in a mixing bowl to insure that the salt is distributed well throughout the mixture.
2. Add all of the shortening at once and cut in the shortening with the aid of a pastry blender.
3. cutting in of the shortening is done to provide many relatively small particles of fat because this type of fat distribution helps to promote the flakey character that is desired in a crust. As cutting in of the shortening is progressing, it is important to keep wires of the pastry bender scraped clean of any fat that may be riding on top of the wires. Fat in this position will not be subjected to the desired cutting action and very large pieces of fat will remain when most of the fat has reached the desired particle size. Cutting in is continued until most of the fat particles are the size of split pease.
4. with a kitchen fork in the right hand and the measuring cup of water in the left hand begin to sprinkle the water dropwise onto the dough. Use a light, tossing motion of the fork to expose new portion os the dough. Water should be added only a drop at a time and care should be exercised to be sure the water is added to all areas of the dough. Wide distribution of the water at this stage is important if all areas of the mixture are to become moistened without excessive gluten development. This tossing motion and dropwise addition of water are continued until all of the water has been added and the dough is just moist enough to handle easily.
5. Use the kitchen fork to press the dough into a cohesive whole. This stirring is actually a mashing motion, although it should be done rather lightly. Excessive manipulation at any time after the water has been added will increase glutten development and result in a crust that is less tender than desireable.
6. Place all of the dough on a sheet of wax paper. quickly wrap the wax paper around the dough and work the dough just enough in the paper to make the dough hold together in a ball. Slow manipulation with the hands will warm the dough and may promote to much development of the gluten. This operatio is designed just to help the dough hold together but care should be taken to avoid prolonged manipulation and extensive glutten development.
7. Rub a light coating of flour into a pastry cloth until the cloth feels like suede. Roll the rolling pin, covered with the pastry sock over the floured cloth to flour the sock and pin. Avoid using more than the minimum amount of flour because crust will pick up dough from the clothe and sock during roling. The result will be a less tender crust. Now place half of the large ball of dough on the cloth. Use the left hand as a guide, and flatten the half ball of dough into a flat circular shape in preparation for rolling. When shaping this disc of dough strive to develop a circular shape which is free from cracks around the edges. This will make the rolling of the crust quite simple because the dough will arleady have the basic shape.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 2.5mg||0 %|
|Potassium 133.8mg||4 %|
|Total Carbohydrate 95.4g||28 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 92g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 455
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