Plain Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For 8 or 9-inch double crust pie
1 1/2 cups sifted enriched flour
1/2 tsp salt
1/2 cup shortening
4 to 5 tbsp cold water
For 10-inch double crust pie
2 cups sifted enriched flour
1 tsp salt
2/3 cup shortening
6 to 7 tbsp cold water
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Directions: |
Directions:1. Sift together the flour and salt. Cut in the shortening with a pastry-blender or blending fork till pieces are size of small peas. To make pastry extra tender and flaky, divide shortening in half. Cut in the first half till mixture looks like corn meal. Then cut in remaining half till pieces are the size of peas.
2. Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into ball. Let stand several minutes.
3. Divide dough in half. Form ball. Flatten slightly and roll on lightly floured pastry cloth. Draw a circle on cloth 1 inch larger than pie pan. Roll dough within a circle. If edges split, pinch together. Always roll from center out to edge. Use light strokes. Bake in a hot oven (450º) for 12 to 15 minutes or bake with pie.
HINTS:
Roll pastry 1/8 inch thick. Slash upper crust with your own design (to allow steam to puff through). Transfer the crusts to the pie pan without tearing by rolling them on the pin and then unrolling onto the pie. Trim the lower crust flush with the rim of the pie pan; moisten the edge; clip the upper crust with your kitchen shears half an inch beyond edge and tuck it under the edge of lower crust. This will seal in the juice. For shiny top, brush pie top with milk. |
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