Plain Pastry

Ingredients

• If 0. pastry flour
• } ts. salt
• } ts. baking powder
• 3 tbs. butter or beef dripping
• and 3 tbs. lard, or
• 6 tbs. lard

Method

1. 1

   Have all the materials cold.

2. 2

   Mix and sift the flour, salt, and baking powder.

3. 3

   When the mixture looks like meal, chop and rub in one half the shortening, and add enough cold water to make a stiff dough.

4. 4

   Roll it till it is 1/8 inch thick.

5. 5

   Spread it with the remaining shortening, fold and roll it again into a long narrow strip.

6. 6

   Roll it up like a jelly roll and cut it off from the end as needed.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 58. The excerpt below is the record exactly as published.

If 0. pastry flour } ts. salt } ts. baking powder 3 tbs. butter or beef dripping and 3 tbs. lard, or 6 tbs. lard PLAIN PASTRY Have all the materials cold. Mix and sift the flour, salt, and baking powder. When the mixture looks like meal, chop and rub in one half the shortening, and add enough cold water to make a stiff dough. Now turn the dough on a slightly floured board, pat it down, and roll it till it Digitized by Google 146 SECOND YEAR Cold water to make is J inch thick. Spread it over with the stiff dough remaining half of shortening, sprinkle it with flour, fold and roll it again into a long narrow strip. Roll it up like a jelly roll and cut it off from the end as needed. Handle the dough as lightly and as little as possible, and roll it in one direction. Allowing it to stand on ice before cooking improves it much. Bake pastry in a very hot oven. This makes pastry for one large pie. Pies may be made with one or two crusts. If two crusts are used, more pastry should be allowed for the upper than for the under crust. Fruit pies are more digestible when made with an upper crust only. All pastry should be thoroughly cooked for the purpose of increasing its digestibility. Lining a Plate with Pastry. — To line a plp,te, roll the pastry until it is one eighth of an inch thick, keeping it as nearly round as possible, and roll it until it is from 1 to 2 inches larger than the plate. Fit it smoothly on the plate by pressing it down gently with the back of a bent finger. Be careful not to stretch the pastry lining. If two cnjsts are to be used, the lower crust may be cut close to the edge of the plate. If no upper crust is to be used, the Iqwer crust should be from 1 to 2 inches larger than the plate and should be folded under to form a rim. An upper crust should be 1 to 2 inches larger than the plate to allow for shrinkage and also to allow for folding it under the lower crust ; incisions should be made in it to allow the steam which forms during baking to escape. RECIPE 342. APPLE PIE 5 medium-sized sour line a plate with pastry. Wash, pare, apples for one quarter, oore, and slice the apples. Fill Digitized by Google PASTRY 147 large pie } c. sugar i ts. cinnamon or nutmeg, or 1 ts. lemon juice i ts. salt RECIPE 243. 4 tbs. com starch 1 c. sugar li c. boiling water J tbs. butter Rind and juice of 1 lemon 2 eggs RECIPE 244. 2 c. cranberries 1 c. sugar i c. water RECIPE 245. IJ c. cooked and strained squash i c. sugar the lined plate. Mix the sugar, salt, and spice, and sprinkle the mixture over the apples. Wet the edge of the under crust, put on the top crust, press the edges well together, and fold the upper crust under the lower one. Bake the pie in a hot oven from fort^ to fifty minutes, or until the apples are cooked. One teaspoon butter dotted over the apples before putting on upper crust improves it much. LEMON PIE (with two crusts) Mix the com starch and sugar thoroughly ; pour on the boiling water and boil it, stirring it constantly, for three minutes. Add the butter, lemon juice and rind, and beaten eggs. Mix them well. Let the mixture cool before putting it into the pie. Line a pie plate with pastry, put in the filling, put on the upper crust, and bake the pie about forty minutes, in a hot oven. The pie, if preferred, may be baked with one crust, reserving the whites for a top meringue. CRANBERRY PIE Wash and pick over the cranberries and put them into a saucepan. Add the sugar and water, and cook them ten minutes and let them cool. Line a pie plate with pastry, allowing it to be two inches larger than the plate, and make a rim. Roll and cut strips of pastry for the top. Fill the pie» arrange the strips on top, and bake the pie about forty minutes in a hot oven. SQUASH PIE Line a plate with pastry and make a raised and fluted rim. Mix the squash, sugar, salt, spices, beaten Digitized by Google 148 SECOND YEAR } ts. salt

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