Butte Pasty Dough - cooking recipe

Ingredients

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)

Preparation

In a medium bowl, cut first two ingredients with a pastry cutter (or forks) until fine and crumbly.
In a 1 cup measuring cup (or see-through measuring cup) add egg, vinegar, salt and sugar.
Add enough cold water to make 1 cup, stir mixture well.
Stir liquid mixture into flour and shortening until combined.
Do not over-work dough or crust will be tough and not flakey.
Roll out, between plastic wrap works well.
Fill with your favorite pasty filling.
Bake at 350-375\u00b0F for approximately 60 minutes, or until crust is browned and filling is cooked.
*You can brush with an egg-wash before baking for a nice light brown crisp.