This dough is dryer than the usual piecrust. This will prevent the crust from becoming soggy when it is filled with meat.
Ingredients:
- 1.2 l flour
- 450 gr shortening
- 40 ml baking powder
- 10 ml salt
- 500 ml water
Method:
- Mix all the ingredients, except the water, until it becomes granular
- Add ¾ of the water and mix. Add more water only if required.
