No Fail Pastry

Directions

1. 1
   Combine flour& salt in a bowl.
2. 2
   With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
3. 3
   Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
4. 4
   Gather pastry into a ball- it should NOT feel sticky.
5. 5
   Flour the counter or pastry board lightly.
6. 6
   With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
7. 7
   Fold the pastry into thirds (like a letter).
8. 8
   Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
9. 9
   Repeat the step one more time.
10. 10
    Cover dough with plastic wrap& chill for 1 hour.
11. 11
    For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
12. 12
    Unused dough can be frozen.
13. 13
    Roll dough out to 1/4 inch for your pie.