Pastry - half recipe

Pastry made simple:


Suggested equipment:

hand mixer

pastry blender

rolling pin

plastic scraper is handy but not necessary 

if  the pastry needs a smaller shape a cookie cutter is a handy tool.

This pastry is very simply but a word of warning about pastry. It doesn't work well when you over beat 

Ingredients:

1/2 lb. cold shortening (butter or lard can substitute for vegetable shortening)
2 1/2 cups of flour
1/2 tsp. baking powder
1 tsp. salt

1 small egg
2 tbsp. vinegar (I use apple cider vinegar but any vinegar will do)
3/4 cup of ice cold water 

Add all the liquids together.  Whisk until the egg is combined. You may or may not use the entire amount of fluid because it depends on the moisture already in your flour & shortening. Not to worry but if it seems to dry add 1 tbsp. more of cold water.

   

1.    Cut up shortening into cubes. Add dry  ingredients and shortening to a large mixing bowl.
Cut shortening up into the flour mixture until the shortening has been almost completely incorporated and the shortening is pea size.

2.  Add 3/4 of the egg liquid to the flour/shortening and combine with a fork or a hand mixer.  Careful not to over mix at this stage or your pastry will become tough. When the pastry starts to come together gently form into a ball with your hands. If you find it too dry, add a little more of the egg liquid until the pastry comes together and can be formed into a ball.  

3.     Gently press the dough into a flat disc and wrap in parchment paper and store in the fridge to chill 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.