- 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.