This shortening based pastry dough is a home-style recipe that’s popular in Canada. The addition of vinegar is the secret to keeping it tender and flaky.
Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.
Prep Time: 4 hours
Total Time: 4 hours
- 2 cups all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 2/3 cup shortening
- 1 tablespoon white vinegar
- 5 tablespoons cold milk
In a small bowl, mix together the flour, salt, and sugar. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the shortening into the flour until it resembled coarse sand with a few pea-sized pieces of shortening still visible. Sprinkle the vinegar evenly over the mixture and toss gently a few times. Add the milk and stir just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
Makes enough dough for 2 single crust recipes or 1 double crust recipe.