Pie Shell in Grams

For 1 pie shell

120g flour

3g salt

55g shortening

55g water

For 4 shells

480g flour

12g salt

220g shortening

220g water

If making many pies weigh out each dough ball at 210g.

In a bowl large enough to work in, combine the flour, salt and shortening. Quickly cut the fat into the flour. Once well rubbed in, but being sure not to make it warm, add the cold water.

Quickly bring the mass together.

Tip it out on to a piece of film and pull it together into a disk.

Refrigerate 30 minutes and up to 2 days before using.