Recipe#310

Servings:
Pansize:
Temperature:
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INGREDIENTS

2 1/2 cup sifted flour
1 tsp. salt
1/4 cup water
3/4 cup shortening

INSTRUCTIONS

Sift flour and salt together.

Remove 1/4 c. flour and mix with water, set aside.

Cut shortening into flour to pea size.

Add water mixture to flour and shortening and stir until pastry leaves the bowl.

Divide pastry into two balls, making the for the bottom crust somewhat larger than the one for the top crust. Place in wax paper and chill. (May be frozen for future use.)

Rub flour on pastry cloth, board, or waxed paper and rolling pin; brush off excess flour.

Place dough in the center of the board and holding the rolling pin lightly, begin to roll gently from the center of the dough outward in all directions. Don't press. A light touch is best to roll dough out in a circle.

Lift the rolling pin at the edge to keep dough of uniform thickness. If a crack forms at the edge, press it together at once. Keep dough in a circle. Lift dough now and then to be sure it does not stick. Measure with pie plate over dough to be sure the circle extends 1 1/2 inches beyond the edge of the pan.

For top crust, roll out into a circle 1/8" thick and large enough to extend 1/2 inch beyond the edge of the rim. Cut slits or vents in crust to form an attractive design and to allow the escape of steam. Fit over filling; turn overlapping edge under bottom crust and flute edge to seal well.

COOKING TIMES:
For A 2-Crust Pie with COOKED FILLING - bake at 425-450 - 30-45 minutes.

For A 2-Crust Pie with UNCOOKED FILLING - bake at 400-425 - 45-55 minutes.

NOTE:
Plain pastry should be flaky, tender, and lightly browned. Pastry or all-purpose flour may be used. All-purpose flour takes more liquid that pastry flour. All-purpose flour is easier to roll but its high protein content results in a less tender crust. Therefore, use 1/3 c. fat per cup of all-purpose flour or 1/4 fat per cup of pastry flour.

Cut fat into flour evenly throughout to produce tender, flaky crust. cutting fat into flour to size of peas usually produces a flakier crust than when cut into consistency of course meal. Pea size pieces melt, leaving space for steam to accumulate and produce flakes.

Water affects texture of crust. Too little results in a crumbly crust, difficult to roll. Too much result in dough that needs extra flour for handling and crust is tough.

Handle as little and as lightly as possible to produce tender product. Rolling back and forth or re-rolling results in toughness and greater shrinkage.