Pastry - Basic Large Batch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups (sifted) pastry flour
1 cup ice cold water
3/4 cup butter
3/4 cup lard
1 tsp salt
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Directions: |
Directions:1. Mix salt with flour. With two knives, cut in shortening or rub in well with fingers. Add water little by little, stirring it in with a knife. Keep all materials and utensils as cold as possible during the whole process and work quickly. This is important.
2. Roll out fold from the ends towards the centre making three layers. This may be used at once, but is improved by putting in a cold place for several hours or overnight and may be kept for three or four days – chill at the very least for 30 minutes. Do not let it freeze. If you cook pastry that has been rolled and not rested, it will shrink in the oven.
3. Be careful not to make paste too stiff. Just so it can be handled without sticking, is the proper consistency. Use more ice cold water if necessary. It's always best to chill dough before rolling, and once again before filling and baking it. |
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Personal
Notes: |
Personal
Notes: “Pastry for pies should be kept cold, rolled quite thin and a little larger than the tin to allow for shrinkage. Allow more pastry for the upper than the under crust, and be sure to perforate the former. Always brush around the edge of the under-crust with cold water and press the upper one down on it. When baking a juicy fruit pie, make an incision in the centre and place a small, funnel-shaped piece of paper into it. This will keep the juice from escaping at the sides of the pie. Never grease a pie tin. Properly made pastry will grease its own tin.” – from Betty's worn Royal Household Flour manual.
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