4-Inch Pastries



pastry for 2 dozen 4-inch pies

Recipe from

Oxmoor House


3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg, beaten
1/4 cup water
1 teaspoon vinegar


Combine flour and salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg and water; sprinkle over flour mixture. Add vinegar, and lightly stir with a fork until mixture forms a ball.

Wrap pastry in waxed paper; chill at least 1 hour or until ready to use.