Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Never-Fail Pastry

This recipe is from Grandma Kline, and when she says "never-fail" she means it! A store-bought crust is great when you are in a hurry, but this crust will give store-bought a run for its money and ease. You can make the dough ahead and keep it in the refrigerator/freezer until you need it.

Ingredients:

• 5 c sifted all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 2 c shortening
• 1 egg
• 1 Tbsp white vinegar
• Water

1. Using a pastry blender, crumb flour, salt, baking powder and shortening.
2. In a glass measuring cup, whisk egg and vinegar together until dissolved.
3. Add enough water to the egg and vinegar mixture to make 3/4 c liquid.
4. Moisten the flour mixture with the egg mixture, using fork or hands to mix.
5. Bake at 475 degrees for 8 minutes if you are going to fill with already prepared filling, otherwise bake according to pie recipe directions.

This makes 5 single 9-inch crusts. This can be patted into the pan or rolled between wax paper, dusted with flour. Before refrigerating/freezing dough, divide each crust and form into a ball. Wrap tightly with saran wrap, and store in a freezer bag. Thaw before using.

Carrie