Pastry

Ingredients

• 1 1 cups flour
• i to i cup shortening
• i teaspoon salt
• about 4^ tablespoons.

Method

1. 1

   Mix and sift the flour and salt.

2. 2

   Rub in shortening with tips of fingers or cut it into the flour with 2 knives.

3. 3

   Add the cold water, using a knife for mixing.

4. 4

   Knead the dough lightly into a ball.

5. 5

   Cut in two; roll into circular pieces to fit pie tin.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 41. The excerpt below is the record exactly as published.

PASTRY 61 PASTRY Pastry, if it is to be served at all, should be light, tender and flaky. It is then more easily digested. Winter wheat flour, called pastry flour, should be used as it makes the pastry more tender than bread flour. Less shortening is required when pastry flour is used. The lightness of the pastry depends upon the amount of air enclosed and its expansion in baking. The flakiness depends upon the number of layers of shortening and paste formed by folding and rolling. GENERAL DIRECTIONS Use butter substitutes for the fat. Rub in with the tips of the fingers or chop in with a knife. Add enough cold water to make a stiff dough, using a knife for mixing. All the ingredients must be cold. Handle the dough as little as possible, and keep it as cold as possible, as heat melts the fat and makes it difficult to handle the dough. Use as little flour as possible during the rolling. Cut the pastry a little larger than the dish to allow for shrinkage. RECIPE FOR PASTRY 1 1 cups flour i to i cup shortening Cold water to make a stiff i teaspoon salt dough, about 4^ table- spoons

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