Happy Friday and time for a new super skill that you’ll want to file away.
This is for my really basic pastry that I always have on hand.
I’ve shared the recipe before but wanted to make sure I finally had a decent set of photos.
Pastry does not need to be coddled or babied or a worry.
Show pastry who’s boss.
Start with flour and shortening. Yep, lots of folks love lard or butter but shortening always works for me and you don’t need to worry about allergies or religious beliefs AND it allows my pastry to freeze really well.
I’m going to show you a mammoth batch. If you’re new to pastry simply half the recipe so you have and easier time mixing.
Crumble together until you get a lumpy sand mixture. Don’t overwork.
Beat an egg in a measuring cup, add a dash of vinegar and fill with cold water. Make a bit of a well in the flour and pour in. Use a spatula to start to mix, once most of the moisture is gone, turn out onto a floured counter and give everything a quick knead. Don’t worry if you lose up to 1/2 a cup of the flour and shortening. Not all the dry ingredients will be absorbed.
Divide into balls and either use right away or freeze.
I use this pastry for pies (come back on Sunday for a special one), tarts, quiche…
At Easter I mixed; garlic, fresh basil, olive oil, pepper, halved cherry toms and baby boccocini. Everyone served themselves to a little caprese tart bar.
- 10 cups flour
- 2 lbs shortening
- Liquid: (place in 2 cup measuring cup)
- 2 eggs
- 2 tsp vinegar (I like rice vinegar for this)
- cold water to fill to the 2 cup mark
- Follow instructions above and divide dough into 10 equal pieces. Each will do a 9 inch pie shell.