Pastry - Never Fail

this is considered 'mealy' when the shortening is cut up into the flour so the shortening is dime size

This is a fail proof recipe for pastry that I originally copied from my Mom, Eileen the 1st.  If you are making pastry for a savory dish leave out the brown sugar.

Approximate Yield
1/2 recipe  - 1 large double crust 
full recipe - enough for 3 small double crust pies

PASTRY

Full recipe                                           

1 lb. shortening or lard                                               

5 cups all-purpose flour                                         
1 tsp. salt                                                                   
1 tsp. baking powder                                                 

1 large egg
4 tbsp. white wine vinegar ( any type of vinegar will do)                                                     1  cup + ice water

Half recipe
1/2 lb. shortening or lard
2 1/2 cups of flour
1/2 tsp. baking powder
1/2 tsp. salt

1 small egg
2 tbsp. white wine vinegar
1/2 cup + of ice cold water 
Add all the liquids together to get 1 cup of liquid.  YOu may not use the entire cup but depending on your flour & shortening you might.

   

1.    Cut up shortening into smaller cubes and press in a large mixing bowl.
2.  Add dry  ingredients.
3.  Cut shortening up into the flour mixture until the shortening has been almost completely incorporated.

3.    Combine vinegar and egg in a liquid measure cup. Beat with a fork. Add required amount of cold water to vinegar and egg.  Whisk well to blend.

4. Add egg liquid to the flour/shortening and combine with a fork.  Do not over mix at this stage or your pastry will become tough. Gently form into a ball with your hands. If you find it too dry, add a tablespoon of cold water at a time until the pastry comes together and has formed into a ball.  

5.     Press dough into a flat disc and wrap in parchment paper and store in the fridge until needed.

Miriam's Time Saving Tip♥ Making this pastry ahead is a great time saver. It keeps well for days in the fridge as long as it is wrapped well. If not being used it is convenient to freeze the pastry for future use. Also, after making your pie freeze the remaining pastry for later use.

Miriam's Time Saving Tip♥ If using a stand mixer in pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening (mealy) showing and plenty of loose flour. Do not try to incorporate every bit of flour as you may end up over working the pastry and it will be tough and not flaky.