Basic Pastry Shell
INGREDIENTS:
5 c All-purpose flour
1 lb (500g) cold shortening
1 Egg
1 tb White vinegar
Ice Water
5 c All-purpose flour
1 lb (500g) cold shortening
1 Egg
1 tb White vinegar
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.
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.