The Culinary Professional 2023

Short Dough

Category:
Pies and Tarts

Equipment:
Knife, mixer

No. Servings:
16

Serving Size:
2 oz. (60 g)

View measurement units by

Yield:
2 lb. (900 kg)

1 lb.

pastry flour

1 tsp.

salt

10 oz.

butter

5 oz.

cold water

Cut butter into pieces and combine with flour and salt using a mixer.

Mix with the paddle until the shortening breaks down into cornmeal-size pieces.

Add water with mixer running at low speed.

Mix until the dough comes together to form a cohesive mass. Do not overmix.

**Refrigerate dough at or below 41°F (5°C) until ready to use.

Nutrition Information

Calories

203

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

133

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note