Mix flour and crisco together. Into a one cup measuring utensil put your egg, slightly beaten and your vinegar. Fill measuring cup up with cold water to the one cup mark.
Now, my parsimonious nature means I make it with six cups flour, increase the water by one quarter cup, blend away.
The pastry works better if you refrigerate it for awhile before using, but then warm it up to softening point. It makes three to four crusts.
Originally Submitted
1/6/2011
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