Butter Tarts

Directions

1. 1
   In a large bowl combine flour and salt.
2. 2
   With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces.
3. 3
   In a measuring cup, using a fork, beat egg with vinegar.
4. 4
   Add enough cold water to make 1 cup; mix well.
5. 5
   Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like).
6. 6
   Divide dough into 6 equal balls.
7. 7
   The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you're not going to use all the pastry, this is the point where I freeze the extra.
8. 8
   Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it's too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they're all gone.
9. 9
   For the filling beat the egg, add the brown sugar and beat again.
10. 10
    Add the water, vanilla and butter.
11. 11
    Add the raisins.
12. 12
    Drop mixture into tart shells to almost half-full.
13. 13
    Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!