Plain Pastry II

Ingredients

• 1 1/2 cups pastry flour
• 1/4 cup butter
• 1/4 cup lard or other shortening
• 1/4 teaspoon salt
• Ice water (about 1/4 cup)

Method

1. 1

   Wash and pat butter, mix with flour and lard, moisten with water, and chill.

2. 2

   Roll out and fold in butter.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 256. The excerpt below is the record exactly as published.

4 teaspoon salt 1 pound washed butter PASTRY 621 Put flour in bowl, make a depression in center, pour in lemon Juice, and add egg yolk and salt; then add ice water to make a dough. Toss on floured cloth, knead, cover, and let stand 5 min- utes. Pat, roll out, fold in washed butter, and bake like Puff Paste (p. 619). PLAIN PASTRY I 11% cups pastry flour Y cup shortening Y teaspoon salt Ice water (about 4 cup) Mix salt with flour. Work in shortening with finger tips, two knives, or pastry mixer, until shortening is evenly mixed in bits no larger than peas. Stir with fork and moisten to dough with water. Pat gently into ball, wrap in waxed paper, and chill thoroughly. Cut off amount required, pat, and roll out on floured board. To Roll Out. Put piece of pastry on floured board or pastry cloth. Pat with rolling-pin to flatten. Roll out with quick, light strokes (to 14 inch thickne:s); lifting and turning pastry 1s necessary to keep it even. If for pie, roll outwards from center and keep in circular form. With care and experience, there need be no trimmings. Worked- over pastry is seldom satisfactory except for small pastries (p. 637). To make a flakier crust, reserve 2 tablespoons shortening. When pastry has been rolled out, spread with 1 tablespoon reserved shortening, dredge with flour, roll up like a jelly roll, pat, and roll out; repeat. Hot Water Pastry. Use boiling water. Add 1% teaspoon baking powder to flour. Chill. Orange Pastry. Use orange juice in place of water. Add 1 teaspoon grated orange rind. Cheese Pastry. Add 1 ounce sharp, old cheese. If grated, cut into pastry with butter. Or, put flour, shortening, and cheese through food chopper 3 times before adding liquid. Chill. Nut Pastry. Grind pecan or walnut meats through fine cutter. Substitute 4% cup for 4% cup flour in recipe. Add a little extra salt. 622 THE BOSTON COOKING-SCHOOL COOK BOOK PLAIN PASTRY II 1% cups pastry flour 14 cup butter Y cup lard or other shortening Vg teaspoon salt Ice water (about 34 cup) Wash butter (p. 27), pat, and form in circular pieces. Add salt to flour and work in lard with finger tips, case knife, or pastry mixer until lard is evenly mixed in bits the size of peas. Moisten to dough with ice water. Chill. Toss on board or cloth dredged sparingly with flour, pat, and roll out; fold in butter as for Puff Paste, pat, and roll out. Fold to make 3 layers, turn 44 way round, pat, and roll out; repeat. Do not stretch pastry during process.’ Work rapidly. The pastry may be used at once; if not, fold in cheesecloth, or waxed paper, put in covered container, and keep in cold place, but never in direct contact with ice. Catherine’s Pastry. Add 14 teaspoon baking powder. In- stead of folding in butter as for Puff Paste, dot over with 4 the butter, roll up like jelly roll, pat, and roll out; repeat twice. Chill. CHOPPED PASTRY 2 cups pastry flour

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