| 1 | Measure flour and place in a large bowl. |
| 2 | Cut cold shortening into 1" cubes and add to flour. |
| 3 | Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal. |
| 4 | Make a well in centre. |
| 5 | Place egg and vinegar in a measuring cup. |
| 6 | Add ice water to bring it up to 1 cup. |
| 7 | Whisk to break up egg and blend with water. |
| 8 | Add liquid to flour mixture all at once. |
| 9 | Then, using a fork, work until all dry ingredients are moist. |
| 10 | Using your hands, gather dough into a firm ball. |
| 11 | Do not over- mix or knead dough. |
| 12 | Cut dough into 4 equal pieces. |
| 13 | Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight. |
| 14 | Well-wrapped pastry will keep well inthe refrigerator for a least a week or in the freezer for several months |
