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Plain Pie Pastry
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Pastry made according to the
accompanying directions is the kind that is most frequently used for making pies. It requires
only a medium amount of cold shortening, and cake and pastry wheat flour is used in its preparation.
It is very satisfactory for any kind of pie desired.
Ingredients:
1½ cups flour
1 teaspoon salt
1/3 cup shortening
1/4 to 3/8 cup ice water
Pastry Preparation:
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Sift the flour and salt into
a mixing bowl.
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Chop the shortening into the
flour with fork, knives or any tool you like to use.
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When the fat has been chopped
into pieces the size of a small pea, add sufficient cold water to make
all the particles adhere, mixing them together with a pastry blender or
knife. There should not be enough water added to make the paste stick to
either the bowl or the knife.
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Divide the mass into halves
and press each into a round piece with the fingers. Flour the board slightly
and roll out about 1/8 inch thick for the pie crust.
Check
our pastry tips...
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