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1
In a large bowl combine flour and salt.
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2
With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces.
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3
In a measuring cup, using a fork, beat egg with vinegar.
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4
Add enough cold water to make 1 cup; mix well.
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5
Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like).
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6
Divide dough into 6 equal balls.
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7
The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you're not going to use all the pastry, this is the point where I freeze the extra.
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8
Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it's too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they're all gone.
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9
For the filling beat the egg, add the brown sugar and beat again.
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10
Add the water, vanilla and butter.
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11
Add the raisins.
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12
Drop mixture into tart shells to almost half-full.
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13
Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!
