Pastry Crust (sweet or savory)

For 1 double crust pie, or 2 single crust pies:

2 cups all purpose flour

3/4 tsp salt

1 cup shortening / lard

mix 2 Tbsp of ice cold water with:

1 Tbsp vinegar (regular or cider, or lemon juice)

1 egg

Combine the flour, salt and shortening together to form a crumb like mixture. Add the water mixture and combine with hands to form a consistent dough.

With pastry you don't want to over touch it; once combined, stop touching it!

Divide into two even balls. Press each into a disc and then roll out with a rolling pin.

If dough will be sitting out for a while before using, wrap in saran, and place in fridge.

The dough will stay good for a week in the fridge, or up to three months in the freezer.