Water Beat Pastry
|Shortening||3⁄4 Cup (12 tbs) (Except Butter, Margarine, Or Salad Oil, At Room Temperature)|
|Boiling water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
1.Put shortening in medium bowl. Add water, milk. Tilt bowl; then beat with silver fork in rapid cross-the-bowl strokes until mixture is smooth and thick€”like whipped cream, and holds soft peaks when fork is lifted.
2. Sift flour, salt, onto shortening. Stir quickly, with round-the-bowl strokes, into dough that cleans bowl. Shape into smooth, flat round. Divide in half.
3.Roll on cloth-covered board or between squares of waxed paper, as in Stir-In Pastry.