Side Pannel
Wonderful Pastry
Ingredients List
- 1/3 c Of this mixture with water;
- -with blending fork, 2-tined
- -fork, or
- For 8 or 9" two-crust pie
- 2 1/4 c Sifted all-purpose flour
- 1 ts Salt
- 3/4 c Shortening (except butter,
- -margarine, or salad oil)
- 5 tb Cold water
- For 8 or 9" pie shell
- 1 1/2 c Sifted all-purpose flour
- 1/2 ts Salt
- 1/2 c Shortening (except butter,
- -margarine or salad oil)
- 3 tb Cold water
Directions
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450ø F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450ø F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
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