Pastry Dough (100 Year Old)

This recipe is over 100 years old. It is one for the ages. The crust is flaky and flavourful. Delicious for any kind of pie your heart desires. Can be used for topping, lattice top, cut-outs, etc. I think pies are made by the crust they are in. It doesn't get better than homemade.

4 cups all-purpose flour, unbleached
1¾ cup shortening (the original recipe calls for lard)
1-3 Tbsp. sugar, use less for a savoury pie
2 tsp. fine sea salt
1 egg
½ cup water

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

In a small bowl, mix the egg with water. Blend into flour mixture.

Form dough into two disks and wrap with plastic wrap.

Cover tightly with plastic wrap and chill in the refrigerator until ready to use.

Bake this crust at 400°F (200°C/180°C fan, Gas Mark 6) for 20 minutes or as directed by the recipe.

Makes enough for 4 (8") pie crusts or about 3 (9") crusts.