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Plain Pastry




Source of Recipe


rec.food


Recipe Introduction


(Makes one 9-inch double-crust pie, or two 8-inch pie shells, or ten 3 1/2-inch tarts.)




List of Ingredients




2 cups flour, all-purpose
1 teaspoon salt
1/2 to 2/3 cup shortening
6 tablespoons ice water, about



Recipe



Sift flour, measure and resift twice with salt. If lard is the shortening, use 1/2 cup; if vegetable shortening, use 2/3 cup. Cut fat into flour with a pastry blender or 2 knives, or rub in with finger tips until fat-flour particles are about the size of split peas.

Now add the water by tablespoons (or shake the water from a
clothes-sprinkling bottle), mixing lightly with a fork and tossing aside the part of the mixture that is dampened. Gather these moistened fat-flour particles into a ball, press gently together; wrap in waxed paper and chill in the refrigerator a few minutes. (Chilling is not essential if the kitchen is cool, but in warm weather or in a warm
kitchen it is always desirable.)

When ready to roll pastry for double crust, divide dough into 2 portions, one only slightly larger than the other; for single crusts, divide in half.
Shape larger part quickly into a thick disc and roll out for the lower crust, starting at center and rolling outward in all directions to a thickness of about 1/8-inch. For successful rolling, have the board lightly floured, and lift the dough and turn it around (not over) several
times during rolling. A floured pastry cloth and rolling pin cover are helpful.

To transfer pastry to pie pan, fold it through the center and lift into the pan; then unfold and pat carefully into pan, fitting into the angle all around the pan.

FOR A PRE-BAKED SINGLE CRUST, trim off dough to within 1/2-inch of rim of pan, then turn dough under so folded edge is flush with rim of pan.
Flute edge, then prick pastry closely all over with tins of fork. Bake in a moderately hot oven (425 degrees) about 12 to 15 minutes, or until crust is a light golden brown. After 5 minutes, look at the crust and collapse any bubbles by pricking. Cool in the pan on a cake rack.

FOR A FILLED SINGLE-CRUST PIE, trim and flute edge but do not prick.
Put filling in and bake in a hot oven (450 degrees) 12 minutes, then reduce heat to temperature required by filling and continue baking according to directions in recipe.

FOR A DOUBLE-CRUST PIE, leave edge of lower pastry;y untrimmed. Put in filling, then trim even with pan rim. Roll out rest of pastry larger enough to fit top of pie, and gash in center for wide open steam vents.
Moisten edge of lower pastry with water. Lay upper pastry over filling then press upper and lower pastries together to seal. Trim off edge of top pastry 1/2-inch beyond pan rim. Fold overhanging edge of top pastry under edge of bottom pastry so fold is even with pan rim.
Flute edge.

Bake in a moderately hot oven (425 degrees) 12 to 15 minutes, then reduce heat to temperature indicated in directions in recipes.

FOR TART SHELLS, roll out for each shell about 1/5 as much pastry as is required for a single-crust pie, and fit into a small individual tart pan. Trim, prick, place on a wire cake rack, and bake like any single crust.