No Fail Pastry

1. 1

   Combine flour& salt in a bowl.

2. 2

   With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.

3. 3

   Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.

4. 4

   Gather pastry into a ball- it should NOT feel sticky.

5. 5

   Flour the counter or pastry board lightly.

6. 6

   With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.

7. 7

   Fold the pastry into thirds (like a letter).

8. 8

   Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.

9. 9

   Repeat the step one more time.

10. 10

    Cover dough with plastic wrap& chill for 1 hour.

11. 11

    For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.

12. 12

    Unused dough can be frozen.

13. 13

    Roll dough out to 1/4 inch for your pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.