Plain Pastry
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 cup shortening
- 1/3 cup of cold water
Sift flour and salt together. Chop shortening into the flour, , using a knife. Add water gradually. Dough should become stiff enough not to stick to the sides of the mixing bowl. Place dough on molding board and roll, roll, roll to 1/4 inch thickness. Fold 1/3 of the sheet of pastry over to the center and fold the remaining third over the first fold, then fold across. Roll to 1/4 inch thickness again.
This pastry can be used at once but is improved if allowed to stand for several hours. By folding the dough in this manner, layers of air are enclosed, which expand when the pastry is placed in a hot oven, making the pie flaky. While the oven should be hot at first, the heat should be reduced after it has browned. This recipe makes a large two-crust pie.
This pastry can be used at once but is improved if allowed to stand for several hours. By folding the dough in this manner, layers of air are enclosed, which expand when the pastry is placed in a hot oven, making the pie flaky. While the oven should be hot at first, the heat should be reduced after it has browned. This recipe makes a large two-crust pie.
Submitted by Aug 1, 2009
15 min
30 min
45 min