This recipe yields 2 lbs of dough which equals 2 braids. Work the dough just enough to form a ball.

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Push moistened dough to the side of the bowl.

Simple pastry dough. Flaky pastry has certain characteristics similar to rough puff and puff pastry in that you will end up withyep flaky light layers of pastry. All make-ahead and freezing instructions in the recipe. This recipe for flaky pastry is by far an easy one even for a complete novice.
Using a pastry blender cut in shortening until pieces are the size of small peas. Shaping the Pastry Braid. Use a tablespoon measure to add 3 tablespoons of cold water to the dough pulse for 1 second.
Repeat this process until the dough begins to come away from the sides of the bowl and comes together. 1 braid serves 5-6 people. In a medium mixing bowl stir together the flour and salt.
Cut the dough in half. If you dont need that many tempting pastries around freeze the second half of the dough for a later time. Sprinkle 1 tablespoon of the water over part of the mixture then gently toss with a fork.
Place the dough on a floured work surface and use your hands to bring it together into a ball do not knead. All you need to do is follow the simple instructions and let the ingredients do the work.

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