The dough *should* be sticky. You put flour on the board you roll out on and the pin, and your hands when you pick it up...you basically add flour to your hands until you can handle it and press it out. And actually, it's also taken me about four or five Pie Seasons before I got this confident with them. I have also found that if you put the dough in plastic wrap and refrigerate it(before the whole flour thing), it's a lot easier to handle and roll out.
Here is the recipe I use(Double Crust pie): 2 cups flour, 1 teaspoon salt, 2/3 c. shortening, and 5-7 tablespoons cold water (make sure it's really cold and don't be afraid to use more).
Cut in half the shortening until mixture looks like cornmeal. Cut in second half till it looks like small peas. Sprinkle water by tablespoons over small parts at a time and work with a fork until it is moistened. It should hold together, but be sticky. Divide in half for two crusts. Gather into a ball, using flour to make it non-sticky. Shape into round, etc. Just use enough flour to keep it from sticking.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
momijizukamori
no subject
Date: 2003-11-21 02:18 am (UTC)Here is the recipe I use(Double Crust pie): 2 cups flour, 1 teaspoon salt, 2/3 c. shortening, and 5-7 tablespoons cold water (make sure it's really cold and don't be afraid to use more).
Cut in half the shortening until mixture looks like cornmeal. Cut in second half till it looks like small peas. Sprinkle water by tablespoons over small parts at a time and work with a fork until it is moistened. It should hold together, but be sticky. Divide in half for two crusts. Gather into a ball, using flour to make it non-sticky. Shape into round, etc. Just use enough flour to keep it from sticking.
I hope that helps!