Secrets of Success

Pastry Dough




When making pastry dough, use both shortening and butter, having the dough refrigerated for 1/2 hour makes for a flakier piecrust.

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Member Comments

  • am going to try that.i have only use butter.but am going 2 give this one a try because the flakier the better.i feel that's what make the dish,most of the time. - by MSCAROL3

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