5 cups bread flour     1 egg
1/4 cup shortening 

1/4 tablespoon cream of tartar
1 and 1/2 cups water—variable
1/2 teaspoon salt

2 and 1/4 cups of shortening rolled in

image cream  



Sift flour into bowl. Place the first amount of shortening and salt in the flour. Rub together as for pie dough: Put the egg in the water and stir them together. Then add water and egg to the flour and mix into a smooth dough slightly stiffer than the shortening used. Place the dough on a well-floured canvas and roll out into oblong shape one-fourth inch thick. Place the shortening over two-thirds of dough and dust cream of tartar on it. Now fold over the one-third of the dough that has no shortening on it and lap the other one-third of the dough on top of this piece. Again roll out the dough to about one-fourth inch thickness. Place the dough in the refrigerator for one -hour, then give it two more single rolls; return to refrigerator for forty-five minutes; then make into any desired form and bake in a moderate oven about 400 degrees.


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