Basic pastry

Yield: 2 Servings

Measure Ingredient
5 cups All-purpose flour
1 pounds (500g) cold shortening
1 \N Egg
1 tablespoon White vinegar
\N \N Ice Water

1. Measure flour and place in a large bowl. Cut cold shortening into 1" cubes and add to flour. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal.

Make a well in centre.

2. Place egg and vinegar in a measuring cup. Add ice water to bring it up to 1 cup. Whisk to break up egg and blend with water. Add liquid to flour mixture all at once. Then, using a fork, work until all dry ingredients are moist. Using your hands, gather dough into a firm ball. Do not over- mix or knead dough. Cut dough into 4 equal pieces.

3. Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight. Well-wrapped pastry will keep well inthe refrigerator for a least a week or in the freezer for several months.

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