Hot-Water Pastry Dough
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
56
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
On a floured surface divide dough into 4 portions
2
In a large bowl stir together flour and salt and make a well in center
3
Cut butter and shortening into bits and put into well
4
Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps)
5
With fork incorporate surrounding flour until fat is evenly distributed
6
With heel of hand smear each portion once in a forward motion to help distribute fat
7
Form dough into 2 pieces, one slightly larger than the other, and flatten into disks
8
Chill disks, wrapped in plastic wrap, until firm, about 1 hour
9
Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well
10
Let dough soften slightly before rolling out
11
In a large bowl stir together flour and salt and make a well in center
12
Cut butter and shortening into bits and put into well
13
Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps)
14
With fork incorporate surrounding flour until fat is evenly distributed
15
On a floured surface divide dough into 4 portions
16
With heel of hand smear each portion once in a forward motion to help distribute fat
17
Form dough into 2 pieces, one slightly larger than the other, and flatten into disks
18
Chill disks, wrapped in plastic wrap, until firm, about 1 hour
19
Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well
20
Let dough soften slightly before rolling out