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Learning to Edit |
Basic Pastry
Rub the soft shortening into the flour. Cut in chilled shortening with a pastry blender (or two knives) until lumps are about the size of a pea. Make a well in the center and pour in vodka. Mix with hands until dough just sticks together. Makes enough pastry for a two-crust 9 inch pie. Freezes well. "Ice water is usually used instead of vodka, but the taste is the same regardless. I think the vodka-based pastry is easier to work with. The mix of soft and solid shortening helps give the crust structural integrity. Too much lard, and the pastry crumbles." |