Weigh 850 grams flour and 10 grams salt into TM bowl; whisk for 3 seconds at speed 1-2
Weigh 1/2 of 465 grams ice cold fat into TM bowl; cut into flour for 3-5 seconds at Turbo
Weigh in remaining fat; cut into flour from 0-10 for 5 seconds
Empty dry ingredients with fat cut into it into large bowl; gradually pour liquid around the edges of mixture, combining by hand, adding only enough for dough to cling together
Form gently into a ball; divide into 6 equal portions
Wrap and label portions; rest for 15-30 minutes before using, or
Freeze by placing wrapped pastry dough in container or labelled and dated freezer bag, tightly sealed
Thaw in fridge the night prior to using; roll each portion on lightly floured surface: If dough is sticky, chill for longer period
Transfer rolled pastry dough to pie plate; trim and flute shells or crusts and bake according to your pie recipe
I use a sleeve on my rolling pin which avoids any sticking. Rolling pastry dough on parchment paper makes for easy clean up (I reuse it, of course!)
Pastry flour or all purpose flour will use less liquid than whole wheat flour.
Adding herbs and spices, whole or ground nuts and seeds, cocoa or other flavours adds a lovely dimension to this pastry recipe