Oops. Posted this in the wrong thread...
Made a French Tourtiere (
https://www.simplywhisked.com/tourti...dian-meat-pie/ ) last night. Filling was really good (I think the recipe is really for 2 pies, because I had enough filling leftover for a second one).
However, my pie crust was way too flaky to the point of disintegrating in contact with the fork.
I used:
2 cups of pastry flour
2/3 cup of shortening
4 tbsp of cold water
* omitted salt because of pastry flour had salt.
Ran it in the food processor until it formed a ball and then divided it into two pieces, wrapped in saran wrap and chucked in it the fridge to cool.
When it was done, it wouldn’t roll out very easily, and after baking it didn’t hold together at all. It looked and tasted fine, just the texture was not what I liked.