Plain Pastry Recipe
Ingredients
| Enriched flour | 2 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Cold water | 7 Tablespoon |
Directions
Sift together flour and salt; cut in shortening with pastry-blender or blending fork till pieces are the size of small peas.
Sprinkle water, a tablespoon at a time, over part of mixture.
Gently toss 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.
For double-crust pie, divide dough for lower and upper crust.
Form each in ball.
Flatten ball slightly and roll 1/2 inch thick on lightly floured surface.
If edges split, pinch together.
Always roll from center out to edge.
Use light strokes.
Sprinkle water, a tablespoon at a time, over part of mixture.
Gently toss 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.
For double-crust pie, divide dough for lower and upper crust.
Form each in ball.
Flatten ball slightly and roll 1/2 inch thick on lightly floured surface.
If edges split, pinch together.
Always roll from center out to edge.
Use light strokes.
Chef
