- 3 cups bleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons shortening or lard
- 1 large egg
- 3/4 cup milk
Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
At this point the dough can be formed into a ball, tightly wrapped, and refrigerated overnight or frozen for up to 1 month.
When you are ready to use the dough, allow it to come to room temperature.
Pastry For Pork Pies
Mille Feuille Of Benne Wafers And Pineapple Pastry Cream With Macerated Berries
Pate Pastry Dough
Fast French Puff Pastry
Whole Lotta Nuts Granola
Apple And Pecan Spoonbread
Pumpkin Bread Sandwich With A Pumpkin Seed And Cream Cheese Filling