Show LYNN SAYS Lets Let's make good piecrust Ex Ex- Excellent Excellent Ex- Ex Excellent pastry is the result achieved from careful measure measure- measurements measurements ments and little handling A good standard proportion is 1 I cup flour fJ cup fat and V teaspoon salt For double this recipe not more than Vt t cup of cold water should be used All ingredients should be well chilled before working This is especially important when the fat fatis fatis fatis is being worked into the flour In Inthis Inthis Inthis this case the fat does not melt but is rather coated with the flour and the method makes for tor flakier pastry If too much water is added the manipulation necessary to shape tile tue t e and roll it out develops the gluten This makes a sticky dough and tough crust If too little water is added the crust is crumbly rather than flaky because there is not enough moisture to bind the crust |