3 c. Daisy Pastry Flour
1 ¼ c. fat
1 tsp salt
1 egg
5 T. ice water
1 tsp vinegar

Combine water and vinegar

Sift flour and salt together.

Cut in (use two table knives or
a modern pastry cutter) half the
fat until the mixture is fine.

Add the remainder of the fat
and cut it till it is the size of peas.

Beat the egg with a fork

Add water/vinegar mix, blending
with a fork until the dough can
be gathered together.

Chill dough thoroughly (for at
least an hour)

Preheat your oven to 425°F

Poke small holes in the bottom
of the pie crust with a fork and
add your favorite fruit filling.

Lay lattice strips across the top
of the pie and weave them in
and out.

Bake for 15 minutes at 425°F

Then reduce heat to 375°F and
bake until the top is brown and
the filling is soft.

Apples require more time than
cherries or berries
 

TIP: There is an art to rolling
the dough and only practice
makes perfect. Be sure to roll
in one direction only, not back
and forth.
 

Recipe by Jay Zinkand

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279