Pastry

Ingredients

• 1 cup good flour
• Iced water
• 1/4 cup Snowdrift
• Pinch of salt
• 1/2 t-spoon baking powder

Method

1. 1

   Rub shortening into the flour very thoroughly; add salt and baking powder, which have been mixed well together.

2. 2

   Add enough water to make a dough that can be rolled out, handling as little as possible.

3. 3

   Turn pie pan up side down, grease with butter and fit the pastry over it.

4. 4

   Stick with fork and bake.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 97. The excerpt below is the record exactly as published.

PASTRY (Good). 1 cup (unsifted) flour. 3 tbls. ice water. 2 tbls. butter or lard. 1/2 t-spoon salt. Mrs. Porter King. PIE CRUST. 4 cups flour. 1 t-spoon salt. 1 cup cooking oil. 1 cup cold water. Rub flour, oil and salt together, then add water. Mrs. Walter E. Smith. FRENCH PASTRY. 1 egg. 1 or 2 tbls. ice water. 1/2 lb. flour. 1/2 lemon (grated peel). 2 tbls. sugar. i/4 lb. butter. 4 egg yolks. 1/2 t-spoon salt. PASTRIES, PUDDINGS AND DUMPLINGS 183 Sift together flour, sugar and salt. Cut in butter and lemon rind. Add beaten yolks and ice water. Set on ice to chill. Roll about 1/8 inch thick, glaze top with beaten egg (white and yolk) sprinkle sugar. Bake in moderate oven, after cutting into desired shapes. Mrs. Bruce Young. PASTRY. 1 cup good flour. Iced water. 14 cup Snowdrift, Pinch of salt. 1/2 t-spoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.