Ingredients
- all purpose flour, 150 g1 cup
- salt, 2.5 g1/2 tsp
- vegetable shortening, solid; 128 g10 tbsp
- egg1
- white vinegar, distilled; 2.5 ml1/2 tsp
- water, cold; 30 ml2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.
In separate bowl, whisk the egg, vinegar and water until well mixed.
Drizzle water/egg mixture into flour mixture. Stir with fork until a dough is formed.
Gather dough into a ball, flatten into a 10 cm (4-inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.
Roll dough into 20 cm (9-inch) circle and fit into a 20 cm (9-inch) pie pan.
Line the unbaked pie shell with foil or parchment paper, and fill with dried beans or rice.
Bake at 220°C (425°F) until light golden brown (about 15–18 minutes).
Cool before filling.
Region evidence: no stated origin (basic dish)
