When I made pie shells in our restaurant I would mix shortening and flour in a large quantity in our tabletop commercial mixer. Then I would store it in a container in the walk-in cooler. When I needed to make pie shells I could scoop out some 'mix' and add cold water and have wonderfully flakey pie shells. The secret to not having them shrink in the pie tin was to not stretch the dough. Rather ease it gently inward and leave about 1 inch overhang. Then I could fold it under and crimp. I never measured the water since the humidity of the day made a difference. I didn't measure the mix either. Just made shells till it was used up or baked the leftover with butter and cinnamon for a treat!

• Reply