Posted by Charles on January 05, 1999 at 11:04:47:
In Reply to: medium flake crust- what went wrong? posted by Les on January 04, 1999 at 02:35:16:
medium flake crust?
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Les,
First: the corn meal texture you were looking for does not
produce a flake per say but rather a mealy crust. Nothing wrong
with mealy if that is what you want.
Second: the quantities you list reflect 2 cups flour to 1 cup
fat. There is a classic method called the 3-2-1 dough. It is as
follows:
3 parts flour...pastry preferred
2 parts fat.....golf ball sized for large flake..Butter is not 100% fat
1 part..........cold water
pinch of salt
weigh all ingredients and do not over work.
Respectfully,
Charles Rivers, CEC