Standard Pastry Recipe
Ingredients
| 9-inch One-crust Pastry | ||
| Margarine | 6 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cold water | 2 Tablespoon | |
| 9-inch Two-crust Pastry | ||
| Margarine | 3/4 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cold water | 5 Tablespoon | |
Directions
1. Cut margarine into flour and salt until particles are size of small peas. Sprinkle water in, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. (For Two-crust Pie, divide pastry into halves and shape into 2 rounds.) Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.
2. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. (For Two-crust Pie, divide pastry into halves and shape into 2 rounds.) Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.
Chef
