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Home Cooking 7

Need help with s technique for crust

LIMary | Mar 3, 201505:01 AM

I want to make homemade dough for Greek spanakopita like my grandmother used to make. My mother knows the ingredients - flour, warm water, salt, and vinegar - and when she watched her mother knead "forever" she walked away. She knows butter and Crisco was used at some point. We also know the dough was cut in half, rolled out into two large circles and then cut into several squares. The squares were then stacked for the top and bottom crusts. The problem is this.
We don't know how the shortening was introduced to create marbling in the finished crust. I've had countless Greek pies over the years and none compare to this one, and the reason is that marbling. How do I achieve it?
I tried spreading melted butter and shortening on the circles before cutting and stacking them. I tried spreading the softened shortening with my fingers and still it didn't come out right I know if I knead shortening into the dough mixture it will be incorporated because of the long kneading process.
Does anyone have any suggestion? This has challenged me for years and I am turning to wiser sources for help.
I am willing to try anything. Please don't hold back with your thoughts.
Thank you!!

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