how do you make a flakey tart crust when one tablespoon of water is asked for and it dosen't make a dough?

Question

i get tough dough and i use a knife to combine but i end up putting more water in because its too dry help

Answer 1

The amount of water required to moisten flaky crust (short crust) pastry will actually vary from day to day and batch to batch. This is because of changes in weather and the amount of moisture in the flour.

You MUST also include a good amount of salt in your pastry mixture. It's not only there for taste, it also helps hold the pastry together and makes it easier to roll.

It is important to sprinkle ONLY enough ICE COLD water to get the pastry to START to hold together. You may use a spray bottle to add the water. If you take a hand full of dough in your hand and give it a gentle squeeze it should just hold together when the right amount of water has been added. A little bit crumbly is better than too wet.

It is equally important that the moistened dough be formed into a flat ball, wrapped in cling film (or placed in a plastic bag) and REFRIGERATED for at least an hour before use. The consistency of the dough will change by resting and cooling. You will be surprised to find that the dough will be manageable and easily rolled after it comes out of the fridge.

Also, try rolling the dough between two sheets of plastic without any dusting flour. Recycled plastic grocery bags are perfect for this, just cut them open and trim them to size with scissors.

Hope this helps, Good Luck.

Answer 2

FLAKEY PIE CRUST

2 1/2 c. flour
1/3 c. ice water
3/4 tsp. salt
1 c. butter or shortening

Sift together flour and salt. Gently blend in shortening. Gradually add sufficient water to hold ingredients. Gently form a smooth ball. Cut in half. Roll out dough in circular piece about 1/3 inch thick on lightly floured board. Sufficient for a 2 crust 8 or 9 inch pie.

Answer 3

Single Pie Crust 9 inch
1 C. Flour
1/4 tsp. Salt
Mix -Add 1/3 C. Butter flavored Crisco
Mix with fork until pea sized Add 3 tbsp Water
Mix just until blended over mixing will make it tough.
Chill before rolling out.

Answer 4

Flakey Tart

Answer 5

You don't want a dough. You want the crust to be flaky and then you mash into the pie pan. You cut the butter and water in until you get flakes and then mash it in the pan ;) Good Luck!

Answer 6

1) Be sure to keep dough very cold-it'sthe layers of butter or shortening that give flakiness-if it starts to get warm put in fridge for awhile.
2) Don't overwork your dough-this will cause toughness.If it's not coming together,let rest in fridge for awhile
3) Use a food processor-this avoids both problems because it is fast