Plain Pastry(USING CAKE AND PASTRY FLOUR:)
|Cake and pastry flour/Sifted all-purpose flour and 3/4 cup shortening||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||5 Tablespoon|
Measure and sift flour and salt into bowl.
Cut in with pastry blender or 2 knives until mixture resembles oatmeal, with some pieces slightly larger.
Add water, 1 tablespoon at a time.
Sprinkle over surface of the flour mixture, and mix lightly after each addition until mixture is let pastry stand at least 5 minutes for ease in rolling.
Lightly and evenly flour pastry cloth and rolling-pin cover.
To make 2 single shells or a batch of tart shells, cut chilled ball of dough in half.
For double-crust pie, cut ball into 2 slightly unequal pieces, the larger to be rolled out for the bottom crust.
Flatten larger piece into round disc; then, using lightest possible pressure, roll with the floured pin, rolling away from you.
Roll from center to edge each time.
Lift pastry occasionally during rolling process to make sure that dough is not sticking.
An extra sprinkle of flour may be needed on pastry cloth or board, but avoid excessive flouring as a.
quantity of extra flour can toughen the dough.
When rolled circle is about 1 inch larger than pie plate and about 1/8 inch thick, it is ready for next step.
Fold circle of pastry in half, and transfer quickly to center of pie plate.
Or roll circle around pin; place pin over pie plate, and unroll circle of dough.
In either case, unfold dough carefully, and ease into plate; then press lightly to exclude any air bubbles.
Do not stretch pastry, either while rolling it or while fitting into plate, especially if making single baked pastry shells.
Stretched pastry will shrink during baking and spoil the appearance of your pie.
Waxed-paper Method: Set dough on a large square of lightly floured waxed paper, placed on a dampened table to prevent slipping, and flatten with a rolling pin to about 5 inches diameter.
Cover with more waxed paper; then roll dough to required size, starting each rolling movement at the center and continuing to the edges.
Peel off top square of paper, invert pan over dough and turn right-side-up.
Peel off second square of paper; gently fit dough into pan.
(This method requires less flour than rolling on a floured board, so there is less chance that the pastry will become tough.)Trim pastry in pie plate flush with edge, using knife.
Roll out second ball of dough to size about 1 inch more than width of pie plate, rim to rim.
Cut out with knife or pastry wheel; fold over, and make decorative slits at center to allow steam to escape during baking.
Fill pastry-lined plate with fruit filling or other desired mixture.
Moisten edge of bottom crust.
Place folded pastry circle over filling; or roll it around pin, and set in position.
Unfold, and fit cover evenly over filling.
Trim off any ragged edges neatly, and fold overhang under edge of bottom crust.
Seal by pressing 2 crusts together against edge of pie plate, using tines of fork or crimping between finger and thumb.
Bake according to the directions in your recipe.
Note: 1 recipe for plain pastry makes 2 9-inch shells, double-crust 9-inch pie, 12Ã¢â‚¬â€14 medium shells or 20Ã¢â‚¬â€24 small tart shells.