Pastry Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cold butter | 1/2 Cup (16 tbs), cubed | |
| 1/2 cup cold lard or shortening, cubed | ||
| Egg | 1 | |
| White vinegar | 2 Teaspoon | |
| Ice water | ||
Directions
In bowl, combine flour and salt; using pastry blender or two knives, cut in butter and lard until crumbly.
In measuring cup, beat together egg and vinegar; add enough ice water to make 2/3 cup (150 mL) liquid.
Stir into flour mixture just until moistened.
Shape into 2 rounds; wrap and refrigerate for 1 hour.
(Pastry can be refrigerated for up to 5 days.)
In measuring cup, beat together egg and vinegar; add enough ice water to make 2/3 cup (150 mL) liquid.
Stir into flour mixture just until moistened.
Shape into 2 rounds; wrap and refrigerate for 1 hour.
(Pastry can be refrigerated for up to 5 days.)
Chef
