PLAIN PASTRY (6): Stir-N-Roll Pastry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c sifted GOLD MEDAL™ Flour
1½ t salt
½ c Wesson Oil™
¼ c cold whole milk
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Directions: |
Directions:Mix together flour and salt. Pour together but DO NOT stir together into measuring cup oil and cold whole milk. Pour all at once into flour. Stir lightly until mixed. Round up dough. Divide into halves. Flatten each half slightly. Place one half between 2 sheets of waxed paper (12" square). Roll out gently until circle reaches edges of paper. If bottom paper begins to wrinkle, flip over and roll on other side. Peel off top paper. If dough cracks or breaks, mend without moistening by pressing edges together or by pressing scrap of pastry lightly over tear. Remove top layer of paper. Lift dough and bottom layer together. Place dough with paper side up in 8" or 9" pie pan. Carefully pull off paper. Gently ease and fit pastry into pan. Trim even with pan. For top crust, roll as above and place over filling. Trim to rim. Seal by pressing gently with fork or by fluting edge. Snip 3 or 4 small slits near center. |
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Notes: |
Personal
Notes: This recipe was taped in to the Blue Stenographer Pad; probably from inside flour sack, magazine or the mail.
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