Pie Dough

Ingredient:
600g High Protein Flour
600g Superfine Flour
760g Shortening
20g   Salt
36g   Sugar
380g Cold Water
Total: 2396g (can divide into half of all its ingredient)

Method:
1. Sieve flour on the table
2. Add in shortening and use dough cutter to cut shortening and flour til rice size
3. Slowly add in cold water and mixed
4. Knead dough until smooth and rest for 20mins or in fridge
5. Place it in between 2 pieces of plastic and roll it out to a thickness of 3mm
6. Remove the top plastic sheet and place the dough over a well greased pie tray
7. Scoop filling into the pie dough and egg yolk wash the edges
8. Roll out another think sheet of dough to cover the top of the pie. Scrap off excess dough from the edge and prick the top with fork to allow steam to escape during baking. Wash with yolk for beauty
9. Using a fork press the dough together at the edge.
10. Egg wash and bake at 200'C for 15-20mins

ref: Recipe from BS Bakery shop@Meru, Klang