Plain Pastry

Ingredients

• 2 c flour
• c butter
• tp salt
• cold water

Method

1. 1

   Combine flour, salt, and fat.

2. 2

   Add enough cold water to form a paste that clings together.

3. 3

   Roll out and place in a pie tin, excluding air.

4. 4

   Trim edges and bake until delicately browned.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 57. The excerpt below is the record exactly as published.

Plain Pastry Materials used: Class Rule Home Rule J c flour salt li e flour i tp salt li tb fat cold water ^ to i c shortening cold water Utensils needed Bowl tablespoon molding board sifter teaspoon pie tin 2 knives rolling pin fork measunng cup Work to be done: 1. Sift the flour. 2. Measure the floiu* and salt and mix by sifting into a bowl. 3. Cut the fat into the flour by means of two caseknives. Continue until the mixtiu'e has the appearance of meal, and each little particle of fat has a coating of flour. 4. Add enough cold water, using the caseknife to mix the flour and water until a paste is formed that does not crumble, Fio. 68.-Cutting Fat into Flour but clings together without sticking to the bowl or knife. 5. By means of a knife, make the paste into a ball, rolling it along the sides of the bowl, thus taking up every particle of flour and dough. 147 Digitized by Google 148 DOMESTIC SCIENCE 6. Lightly dredge the molding board with flour 7. Turn the paste out, pat into a rectangular shape with the rolling pin, and roll out to a thickness of about I inch, always rolling away from you instead of back and forth. If the paste has a tendency to stick, dust some more flour on the board and rolUng pin, but no more than is absolutely necessary. Fig. 69. — Dredging the Moulding Board 8. Put the paste in the pie tin in such a manner that all air is excluded from underneath, or cover the outside of an inverted tin, pricking paste with a fork. 9. Trim ofif the edges. 10. Bake in a moderate oven until delicately browned. Principles: The more solid the shortening is, the less flour it will take up. For this reason it is very important that all the ingredients should be kept as cool as possible. The amount of flour in proportion to the shortening is of great importance, for upon this, to a great extent, depends the "shortness," or tenderness, of the crust. For this reason also, as little flour as possible should be used for dredging the board and rolling pin during the process of rolling out the paste. Just enough water should be used to cause the paste to stick together, for the less the amount of water, the more brittle the crust will be. Digitized by Google PASTRY 149 The paste should be put together quickly and handled as little as possible. An undue amount of handling results in a tough crust. Lard makes a light-colored, tender, flaky crust. Cottolene makes a crust that is slightly darker. Different kinds of short- ening may be combined and give satisfactory results; beef suet and butter are a good combination. Butter gives a slight flavor. What has been learned: 1. Shortness, or tenderness, of crust is dependent upon: (a) Amount of flour used in proportion to amount of shorten- ing; (6) amount of water; (c) temperature of ingredients; (d) amount of handling; (e) time required to combine the ingredients. 2. The flakiness of the crust depends upon the kind and amount of shortening used. Additional Recipes Pastry 2 c flour } c butter

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