|All purpose flour||4 Cup (64 tbs)|
|Shortening||1 1⁄2 Cup (24 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Cold water||2 Teaspoon|
Mix flour and salt thoroughly; cut in shortening.
Beat 2 eggs and 1/4 cup water; add to flour mixture.
Mix with fork until flour is moistened (1 to 2 tablespoons water can be added if necessary).
Gather pastry into a ball; divide into fourths.
Keep pastry wrapped until ready to use.
To make mold for cornucopia, loosely crumple ten to twelve 12-inch squares of aluminum foil into balls.
Stack balls in center of 20-inch sheet of foil; bring ends up and over balls, wrapping tightly.
Press into shape of cornucopia, about 10 inches long and 5 inches high at opening.
Spray mold generously with nonstick cooking spray.
To make base of cornucopia, on floured cloth-covered surface, roll one-fourth of pastry into triangle shape about 1 inch larger than base of foil mold.
Transfer to ungreased cookie sheet.
Place foil mold on pastry base.
To make cornucopia, roll one-fourth of pastry into an oval about 15 x 10 inches.
Cut pastry oval lengthwise into 1-inch strips, using scalloped pastry cutter.
Mix 1 egg and 2 teaspoons water.
Brush 1 short strip with egg mixture; place, egg mixture side out, around tip of mold, forming a point.
Starting with shorter strips, brush with egg mixture, one at a time, and carefully drape over mold, overlapping preceding strip 1/4 inch and allowing excess pastry to lie on base.
Roll and cut additional one-fourth of pastry into oval, 15 x 10 inches