Page:Browne - The Plain Sailing Cook Book.djvu/95

PASTRY

 

PLAIN PASTRY FOR PIES

• MATERIALS
• 2 cups flour
• 1 cup shortening—butter and lard
• Ice-water

• UTENSILS
• Mixing-bowl
• Palette-knife
• Bread-board
• Rolling-pin
• Fork
• Pie-pan

DIRECTIONS FOR MAKING THE PASTRY

1. Sift the flour into a mixing-bowl.
2. Cut the shortening into tiny bits.
3. Wash the hands in cold water, and dry them. With the finger-tips work the shortening into the flour as quickly as possible.
4. When thoroughly mixed, add a little ice-water, mixing it into the flour and shortening with a palette-knife. Use barely enough water to moisten the mixture, keeping the dough as stiff as possible.

DIRECTIONS FOR USING THE PASTRY

1. Sprinkle the bread-board with flour, place the dough on the board, and cut it into two equal parts.
2. Set one part aside, and after sprinkling flour over the rolling-pin, roll out the remaining part into a sheet a little less than a quarter of an inch thick.

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