Pastry with Food Processor Help - Budget Friendly!

Описание: Creating your pie crust, tart shells for a single crust prebaked pie or a double crust bake the crust and filling together pastry. Flaky pie crust. Recipe follows:
Basic Pastry
2/3 cup (100 gm) FROZEN lard or shortening
2 cups(300 gm) all purpose flour (Canada) UK strong flour, USA bread flour
1/2 teaspoon (2 ml) salt
1 teaspoon (5 ml) vinegar
scant 1/2 cup (3.5 ounces) (100 ml) ICE water

Using the steel knife: Place chunks of frozen shortening around the bottom of the processor bowl. Add flour and salt. Process with about 5 or 6 (or more if you need it) quick on/off turns (or use the machines auto pulse function). Check mixture - you are looking for it to appear like coarse oatmeal. Do not over process. Add vinegar.
With machine running, add water in a steady stream through the feed tube, JUST until the dough begins to gather around the blades, about 10 to 12 seconds after the liquid is added - dough has formed a ball around the blades. Immediately remove dough from the machine, press into a ball, divide in two and wrap each piece in plastic wrap. Each piece should look like a thick hamburger patty. Refrigerate for at least 1 hour before rolling out. (May be made 2 to 3 days in advance also freezes well)
Roll out the dough on a lightly floured surface. Keep the four added to a minimum. Roll equally in all directions, making sure to keep the dough circular and mending cracks as they form. Roll about 2" (5 cm) larger than pie plate, about 1/2 inch (1.25 cm) thick.

Yield Two 9" (23 cm) pie crusts. Freezes well.

To use your rolled out crust to make a prebaked pie shell.
Transfer your rolled out crust to your pie plate. Be careful not to stretch your pie crust as this will make it shrink during baking. Make sure your pastry has gone down into the corners of your pie plate. Dock your unbaked pie crust - which means you prick your pastry every 1/2 inch (1.25 cm) using a fork, prick the bottom of your pastry and the sides as well (or you can use beans, or special pastry weights to hold down your crust during the baking) Bake in a preheated 425°F (220°C) oven for 10 minutes until the pie crust is golden brown. Cool to room temperature before filling the baked pie crust. You can also roll your pastry to make tarts.
This recipe comes from - "The Pleasures of your Processor" by Norene Gilletz. It contains hundreds of food processor recipes and I can tell you this - every single one of them that I have tried, have been delicious with easy to follow instructions and lots of other information to help you be a better cook or baker.