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Ingredients
- 4 c. unsifted flour
- 1 T. sugar
- 2 t. salt
- 1 3/4 c. Crisco (no substitutions)
- 1/2 c. water
- 1 T. vinegar
- 1 large egg
Preparation
Step 1
Put first three ingredients in bowl & mix well with fork or pastry blender.
Add shortening and mix well until ingredients are crumbly.
In small bowl, beat together 1/2 c. water, vinegar, & egg.
combine the two mixtures, stirring with fork until all ingredients are moistened.
Divide dough into 5 portions and, with hands, shape each portion into flat, round patties, ready for rolling.
Wrap each in plastic or wax paper & chill at least 1/2 hour before using. Dough can be left in refrigerator up to 3 days or freeze until ready to use. Thaw until soft enough to roll. No matter how much you handle, dough will be flaky. Scraps can be re-rolled.