Ingredients
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4 1/4 cups all-purpose flour sifted
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1 teaspoon baking powder
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1 1/2 -2 cups shortening
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1 egg plus cold water to make 1 cup
Preparation
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1
Done
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Cut shortening into flour and baking powder mix until it resembles coarse meal, then add water and egg mixture all at once. |
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2
Done
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Mix rapidly yet thoroughly until dough forms a ball. Flatten slightly, wrap and chill while making filling. (30 minutes minimum) |
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3
Done
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Roll out on floured surface to desired thickness (6 mm is good). Then line pie plate and fill. Roll out top crust making sure to cut holes for the steam to escape. |
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4
Done
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Seal edges with a small amount of beaten egg; use the rest to brush the top for a golden finish. |
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5
Done
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If not using all the pastry simply wrap a flattened ball of remaining dough with cellophane and freeze until needed. (up to 1 month) |
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6
Done
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When ready to use, defrost overnight in fridge. Roll as usual. |
