Pastry
- 1 lb. Shortening (Crisco)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 5 ½ c. flour (recipe calls for pastry flour but I use regular King Arthur – probably makes it a little heavier)
- 1 egg in a cut + 1 tablespoon vinegar – fill to 1 cup
- level with water (cold)
Sift flour, salt and baking powder into a bowl, add shortening and blend with a pastry blender until
shortening is the size of peas. Beat egg in a measuring cup, add tablespoon vinegar, fill with water – add
- a little liquid at a time until pastry sticks together ( on dry days you will use it all, on humid days maybe
only 7/8 of it – but don’t let it get too wet). Take about ¼ of mixture, put on a floured surface, roll pie
shell. Put rest in saran wrap – will keep about a week.
- Makes 4 bottoms (or 2 pies tops and bottoms)
For 1 pie crust: 1 ½ cup flour, ½ teaspoon baking powder, ½ teaspoon salt, ½ cup shortening, 1/3 cup egg mixture
For one double pie crust (top and bottom): 3 cup flour, 1 ¼ c. shortening, 1 teaspoon salt (use less), 3/4 teaspoon baking powder, 1 egg –1 tablespoon vinegar- 5 tablespoon water