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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Pastry

Date Added: December 16, 2012


5 Cups All-Purpose Flour plus
1 Pound Shortening (500g) cold
1 Unit Egg Lg
1 Tablespoon White Vinegar
1 Unit Water Ice
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1. Measure flour and place in a large bowl.

2. Cut cold shortening into 1\" cubes and add to flour.

3. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal.

4. Make a well in centre. Place egg and vinegar in a measuring cup.

5. Add ice water to bring it up to 1 cup. Whisk to break up egg and blend with water.

6. Add liquid to flour mixture all at once. Then, using a fork, work until all dry ingredients are moist.

7. Using your hands, gather dough into a firm ball.

8. Do not over- mix or knead dough. Cut dough into 4 equal pieces.

9. Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight.

10. Well-wrapped pastry will keep well inthe refrigerator for a least a week or in the freezer for several months.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Sulfites, Vinegar allergies.
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