Plain Pastry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Sifted enriched flour,
1 tsp: Salt,
2/3 cup: Shortening,
5: To 7 tablespoons cold water,
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 1/8 inch thick on lightly
floured surface. If edges split, pinch together. Always roll from
center out to edge. Use light strokes. Makes enough pastry for one 8-
or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.
Source from luhu.jp
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 1/8 inch thick on lightly
floured surface. If edges split, pinch together. Always roll from
center out to edge. Use light strokes. Makes enough pastry for one 8-
or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.
Source from luhu.jp
Tags
Pies