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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PLAIN PASTRY (1) Recipe

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This recipe for PLAIN PASTRY (1) is from Recipes Collected by Marian and Her Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SINGLE PLAIN PASTRY SHELL:
1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water

TWO PLAIN PASTRY SHELLS:
2 cups sifted all-purpose flour
1 teaspoon salt
⅔ cup shortening
5 to 7 tablespoons cold water
Directions:
Directions:
Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. NOTE: For extra tender pastry, cut in half of shortening till like cornmeal. Cut in remaining shortening till like small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into ball. NOTE: For double-crust and lattice-top pies, divide dough for lower and upper crusts and form into balls. Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge till ⅛" thick.

To bake single-crust pie shells: Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. NOTE: If filling and crust are baked together, do not prick. Bake at 450° for 10 to 12 minutes or till golden.

For lattice-top pie: Trim lower crust ½" beyond edge of pie plate. Roll remaining dough ⅛" thick. Cut strips of pastry ½" to ¾" wide with pastry wheel or knife. Lay strips on filled pie at 1" intervals. Fold back alternate strips while weaving cross strips. Trim lattice even with outer rim of pie plate; Fold lower crust over strips. Seal; flute edge. NOTE: Create the lattice top on waxed paper and then slide into place on top of pie, making sure lattice is wider than pie plate.

For double-crust pie: Trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim ½ inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired.

If edge of crust browns too quickly, fold strip of foil around rim of crust, covering fluted edge.
Personal Notes:
Personal Notes:
This recipe and information comes from the Better Homes and Gardens New Cook Book, (Every recipe perfected for you in our Test Kitchens.) New York and Des Moines: Meredith Press, 1968, page 230.

 

 

 

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