TOURTIERE DOUGH (Mme Legault)

By Montrealer

Dough

Ingredients

• 1 pound of Crisco
• 5 1/2 cups of flour
• 1 teaspoon salt
• 1 cup of cold water
• 2 eggs beaten
• 2 tablespoons of vinegar (in eggs)

Preparation

Step 1

1. Cut Crisco with flour and salt.
2. Beat eggs with vinegar and add to mixture.
3. Add water and mix until coarse.
4. Freeze and it works better when ready.
5. When ready to assemble, roll two pieces and you make small holes to the top crust.
6. Put meat mixture and press with a fork.
7. Make sure that the sides are well closed. Brush with beaten eggs.
8. Cook at 450 for 10 minutes, then at 350 for 40 minutes.


Makes enough dough for 4 pies