Pastry tips for light and flaky pies.
3 cups flour
1 cup shortening
1/2 teaspoon salt
5 tablespoons cold water
1 teaspoon white distilled vinegar
Mix flour, shortening and salt until fine crumbs about the size of small peas. Beat in egg. Add cold water and vinegar. Combine with flour and shortening mixture.
This recipe makes three single 9-inch pastries. Bake at 425 degrees F.
If this mix is wrapped in plastic wrap, dough will keep in refrigerator two weeks. It can also be frozen.
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