Julie Harris, Chef & Blogger

• 5 1/2 cup pastry flour or all-purpose flour
• 1 1/2 tsp salt
• 1 tsp baking powder
• 3 tbsp brown sugar (optional)
• 1 pound shortening, lard and/or butter (or a mix of any), cubed and very cold
• 1 egg
• 1 Tbsp vinegar
• 1 cup ice-cold water

Mix together flour, salt, baking powder and sugar in a mixer fitted with a pastry paddle. 

Add shortening, lard and/or butter and mix until mixture resembles a coarse meal.

Break in the egg in a measuring cup, add vinegar and enough cold water to reach 3/4 cup mark and blend together with the pastry mixture - just enough to make dough cling together and pulls away from the sides of the mixing bowl.

Wrap tightly in cling film and chill until ready to use.

If pastry is too crumbly add water, until if feels like playdough.

To glue crust to crust, paint with egg wash or just water.

Makes 3 double crust pies or 5 small ones.