Vinegar Pastry
Vinegar Pastry
Ingredients
- 3 Cups Flour
- 1 Cup Shortening
- 1/2 Tsp. Salt
- 1 Egg
- 5 Tbsp. Cold Water
- 1 Tbsp. White Distilled Vinegar
Instructions
- Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas.
- Beat egg with fork. Add cold water and vinegar.
- Combine liquid with flour and shortening mixture until thoroughly mixed.
- Divide dough into three balls of equal size.
- Each ball makes one single 9-inch pastry.
- Roll dough out and bake at 425ºF until lightly browned. (If wrapped well in plastic wrap, dough may be stored in refrigerator for approximately two weeks.
- Also freezes well. Remove from refrigerator several hours before rolling out.)
Notes
Yield: 3 single 9-inch pie shells