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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Never Fail Pastry Recipe

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This recipe for Never Fail Pastry is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ½ cups sifted pastry flour
½ tsp salt
½ lb shortening or lard at room temperature
1 egg at room temperature
water
Directions:
Directions:
1. Sift flour and salt together. Cut in shortening/lard with a pastry blender until mixture is in the form of very coarse meal.
2, Put unbeaten egg into a measuring cup and add water until egg and water together reach the ½ cup mark. Beat lightly then pour into flour and shortening mixture.
3. Mix together with a fork until dough forms a ball. (N.B. This is a very soft dough.)

Makes 2 single crust or 1 two crust pie, or 24 tarts
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is the crust I used to win my High School's Cherry Pie Contest in 1967.

 

 

 

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