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Easy Pie Pastry
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A departure from the usual kind of pastry is easy pastry, directions
for which are given in the accompanying recipe. It is more moist and a
little more difficult to handle than pastry made in the usual way;
consequently, it is more ideal for single-crust pies than for
double-crust ones. Besides being easy to make, pastry of this kind will
stand a great deal more handling without injury than any other kind. It
may be placed on the pan and patted out where it seems too thick or
patched where it pulls apart. The amounts given here will make one
double-crust pie or two single-crust pies of medium size.
Ingredients:
1/2 cup fat
1/4 cup boiling water
1¾ cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
Preparation:
- Measure the fat into a mixing
bowl, pour the boiling water over it, and stir until all the fat is softened
and melted.
- Sift together the flour, baking powder, and salt, and stir
into the water and fat. Divide into two portions and roll for crusts.
NOTE: If
the crusts are to be baked before they are filled, prick them well with
a fork to prevent the formation of bubbles.
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