2 c. flour

3/4 tsp salt

1 c. shortening

1 egg

2 tbsp cold water

1 tbsp cold vinegar

Combine flour and salt. Cut in shortening with a pastry blender until mixture is uniform coarse meal. Beat egg slightly and add water and vinegar to it. Pour evenly over mixture and stir until all the mixture is moistened. Do not over mix as too much handling will toughen dough. Empty dough on to large sheet of waxed paper and cover with an equal size sheet. Do all rolling and handling between paper. When flattened, take off top layer of paper and invert into pan. Gently peel off other paper. Shape and form as desired.

Tips: use cold utensils for flaky pastry and patch tears, do not re-roll