Butte Pasty Dough

• 3 1/3 cups flour
• 1 1/3 cups shortening or 1 1/3 cups butter flavor shortening
• Liquid mixture (best in a 1 cup measuring cup)
• 1 egg
• 1 tablespoon white vinegar
• 1/2 tablespoon sugar
• 1 teaspoon salt
• cold water (add cold water to make 1 cup)

1. In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly.
2. In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar.
3. Add enough cold water to make 1 cup, stir mixture well.
4. Stir liquid mixture into flour and shortening until combined.
5. Do not over-work dough or crust will be tough and not flakey.
6. Roll out, between plastic wrap works well.
7. Fill with your favorite pasty filling.
8. Bake at 350-375u0b0F for approximately 60 minutes, or until crust is browned and filling is cooked.
9. *You can brush with an egg-wash before baking for a nice light brown crisp.

flour, shortening, liquid, egg, white vinegar, sugar, salt, cold water

Taken from www.food.com/recipe/butte-pasty-dough-278820 (may not work)