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FRENCH PASTRY

 My all-time favorite pastry—you can hardly fail to produce a beautiful flaky-crusted pie with this recipe.

Yield: Three 9-inch crusts

3 cups all-purpose flour (sifted)

1 cup shortening (lard is preferred)*

1 egg

1 Tablespoons vinegar (dark)

2 teaspoons salt

5 Tablespoons water

*Lard yields a flakier crust.

1. Blend flour and shortening until mixture resembles coarse meal.  A food processor with the metal chopping blade works very well.  Pulse until the flour is completely coated with the shortening.

2. Beat egg, vinegar, salt, and water with a fork. Add to flour and shortening and mix only until the mixture holds together.

3. Chill until cold, then roll out on lightly floured board or between waxed paper and use as desired.

Freezing Hints: Freeze baked or unbaked. This very tender crust turns out beautifully without chilling—even when baking immediately. You can freeze filled or as flat pastry.

Maximum Recommended Freezer Storage: 6 to 8 months when baked, 2 to 4 months unbaked, 6 months when baked, 2 to 4 months unbaked, 6 months when frozen as pastry only.

 
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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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