This recipe is basic and it works. Here is the recipe. For more information see the 'Detailed Notes'.
INGREDIENTS
4 cups of cake & pastry flour 1 cup of all-purpose flour 3/4 tbsp of salt 1 lb Crisco shortening 1 egg 2 tbsp apple cider vinegar Cold water
EQUIPMENT REQUIRED
Large mixing bowl 1 cup measuring cup 1 tbsp measuring spoon Whisk Pastry blender 1 fork Bench scraper
INSTRUCTIONS
Whisk flours together with salt.
Add Crisco cut into small pieces.
Mix together with the pastry blender or your hands until the mixture has the texture of a course meal.
Stir the egg in a one-cup measure with the apple cider vinegar to mix. Add enough water to fill it to the 1-cup line.
Add the egg mixture to the flours stirring with a fork. Use your hands when the pastry is too stiff to stir with a fork.
Shape into a ball. Cut the ball in half with the bench scraper. Wrap each half tightly in plastic wrap and put in the refrigerator for 2 hours or preferably overnight. The tightly wrapped pastry dough can be put in a sealable plastic bag and frozen. I have frozen dough for as long as a month or two.