Not a dessert, just the foundation for one.
- Mixing bowl
- Pastry cutter or 2 knives
- Measuring cup
- Pie plate: 9 inch
- Flour: 2 cups, all purpose
- Salt: 1/2 teaspoon (or less)
- Shortening: 1 cup, Crisco
- Water: 2 teaspoon, cold
- Egg: 1
- Vinegar: 1 tablespoon, white
- Combine flour and salt in mixing bowl
- Add Crisco, cut into pea size pieces using a pastry cutter or 2 knives
- Stir egg, water and vinegar together in a measuring cup or glass.
- In a circular motion, pour the entire contents onto the flour mixture
- Stir with a fork until all of the mixture is moistened
- Divide the dough in half and shape each into a ball
- On a floured piece of parchment paper, flatten the ball into a circle by pressing with the palm of your hand
- Flip the flattened ball over to flour each side
- Roll dough to a uniform thickness, rolling from the centre to the edges with light, even strokes
- Reshape circle and patch any tears or hole with your hands as you work
- Flour the rolling pin and surface as required to prevent sticking
- Occasionally loosen the pastry from the rolling surface with a spatula or dull knife. Use a second piece of parchment paper on top to keep it from sticking. If its still too sticky, chill it in the fridge for 15 minutes. But no longer than that, or it will fall apart when you roll it.
- Line the plate (bottom crust) by folding the flattened dough in half. Position the folded dough, and unfold to cover the pan
- For the top crust, repeat steps 7 – 12. Then it depends what you want do to:
- Cover the entire top? Use the folding trick again
- Lattice variation? Cut strips and position them accordingly
- Google/etc for inspiration
- The trick to good pastry is to handle it as little as possible
- When you make it into a ball, don’t squeeze it too hard
- When you’re rolling it, do so gently. This will get you flake-y delicious pastry.
- Adapted from Reddit