There are just two short videos for this class. The first video shows me “cutting in the fat”. I use my hands, but you can also do this with a food processor or pastry blender
Cutting in the Fat
By the way, please excuse the VeggieTales movie in the background. We finally gave up trying to shoot a movie that didn’t have the soundtrack of life with three children in the background =)
Rolling Dough
I was a good pie baker before GF, so this has been one of the easier things for me to convert. I use a pastry blender to cut in the shortening, because my hand warms the shortening up too much. I like to cut in the shortening the night before, then put back in the frig or freezer. Next out add ice water and blend to make ball. Then it goes into the frig for awhile, and back out to roll out.
I make bottom crusts in disposable tinfoil pans to freeze. The pans are uniform size and shape and stack well and each one protects the successive one.
I sometimes use plain starch for rolling, as the starch is finer ground than the flour, The dough picks up the starch and the coarser flour is left on the surface, so I thought I may as well just use the starch to start with.