| Never Fail Pastry | Pastries & Pies |
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5 cups flour
1 lb. shortening or half shortening & half butter 1 egg juice of one lemon cold water --------------------- 3 cups all-purpose flour |
1 tsp. salt
1/2 cup cold butter,cubed 1/2 cup cold lard or shortening, cubed 1 egg 2 tsp. white vinegar ice water |
Cut shortening into flour with pastry blender until mixture resembles coarse meal.
Combine ingredients, adding enough water to make 1 cup liquid.
Add liquid ingredients to flour mixture and mix until dough holds together. Divide in half.
Makes enough pastry for two pies (both tops and bottoms). This pastry freezes well when well wrapped.
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In food processor fitted with metal blade, combine flour and salt; using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces.(Or, in bowl and using pastry blender, cut butter and lard into flour mixture.)
In measure, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup. With motor running, add egg mixture all at once, processing just until dough starts to clump together.
Don't let it form a ball.(Or, by hand, sprinkling over dry ingredients,tossing with fork until dough holds together.)
Press into two discs. Wrap and chill for 30 minutes or up to 3 days, or freeze for up to 3 months. Remove from frig 15 min. before rolling out. Makes enough for one 9" or 10" two crust pie.