|
2 c |
Sifted flour |
|
1 t. |
Salt |
|
2/3 c |
Shortening |
|
4 T. |
Cold water |
|
|
|
Tip: For 8” pies, reduce flour to 1 ½ c., salt to ¾ teaspoon, shortening to ½ c. and water to 3 tablespoons.
Directions
1. Measure flour into mixing bowl and mix salt through it.
2. With pastry blender, cut in half the shortening finely…until mixture looks like meal.
3. For flakiness, cut in the remaining shortening coarsely…until particles are the size of giant peas.
4. Sprinkle with the water, a tablespoon at a time…mixing lightly with a fork until all the flour is moistened
5. Gather the dough together with the fingers so it cleans the bowl.
6. Press into a ball. Roll out, or keep in waxed paper in refrigerator until needed.
For Puff Pastry:
Make plain pastry above. Roll out, dot with 1/3 c. butter. Roll up like jelly roll. Roll out into rectangle. Fold into thirds. Fold ends to center and seal. Wrap in waxed paper and chill.
For tart shells, roll out 1/8" thick, cut and fit onto backs of tart pans. Place on baking sheet, chill again. Bake at 425°
For patty shells, roll 1/4" thick. Cut with biscuit cutter. Cut 2 narrow rings the same size and place on top of each round. Moisten with water to stick together. Bake as above...30 to 40 minutes.
Pastry for cobblers and meat pies:
Sift together:
2 c. sifted flour
2 tsp. baking powder
1 t. salt
Mix well and stir into flour mixture:
2/3 c. shortening
1/2 c. hot water
1 T. lemon juice
1 egg yolk, unbeaten
Chill. Pat out 3/4 of pastry as lining in 2 qt. casserole. Fill. Cover with rest of pastry. Bake at 425° 25 minutes.