It can feel like there are as many pastry recipes out there as there are pastry-makers. When I was eating mainly gluten-free, I had a delicious almond-based pastry recipe that was probably my most requested recipe at the time. Since eating gluten again I’ve tried many other pastry recipes but, not to toot my grandma’s horn (but I will anyway), this is honestly the best and most reliable one I have found.
- 5 cups flour
- 2 tsp salt
- 1 tsp baking powder
- 1/2 lb vegetable shortening
- 1/2 lb Earth balance
- 1 egg, beaten
- 1 tsp vinegar
Yield: 2 double pie crusts or 3 dozen butter tarts
Whisk together the flour, salt and baking powder. Cut in the fat with a pastry cutter until crumbly.
In a separate bowl, mix the egg and vinegar. Add enough hot water to make 1 cup liquid.
Slowly mix into the dry ingredients until your dough just comes together and fat is incorporated. Do not overwork the dough.
Chill the dough for an hour for easier handling. This dough can be frozen and used at a later date.