Plain Pastry

Ingredients

• one pint of pastry flour
• one-half teaspoon of salt
• one teaspoon of baking powder
• one-fourth cup or two ounces of shortening
• about one-half cup of ice water

Method

1. 1

   Sift flour and salt.

2. 2

   For meat pies, add baking powder.

3. 3

   Rub in shortening, mix with ice water into a stiff dough.

4. 4

   Roll out and spread with butter, fold and repeat.

5. 5

   Keep cool throughout.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 76. The excerpt below is the record exactly as published.

Plain Pastry. Into one pint of pastry flour sift one-half teaspoon of salt ; for meat pies add one teaspoon of baking powder, and rub in one-fourth cup or two ounces of shorten- ing (lard or butter, etc.), then mix with about one- half cup of ice water into a stiff dough. Roll out and spread with one ounce of butter, fold and do the same again. In all one-half cup of shortening will be used. For upper crusts more may be rolled in if desired. Keep as cool as possible throughout. Puff Pastry. Use equal weights of flour and butter, or by meas- ure, one pint of flour and one cup of butter. Scald the bowl and dip the hands in hot water to keep the butter from sticking. Wash the butter in cold water, divide into four parts, pat until thin, wrap it in a napkin and place in a pan between two pans of ice. Mix one-half teaspoon of salt with the flour, rub in one Desserts. 177 part of the butter, add about one-half cup of ice water

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