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Pastry
Following is an almost "fool proof" recipe for pie
pastry (it really isn't too hard to make.) This is for a 9 inch (23 cm) double
crust pie.
- 1 3/4 cups (420 ml) all purpose flour
- 2/3 tsp (3 ml)
salt
- 2/3 cup (160 ml) vegetable shortening
- 5 tbsp (75 ml) very cold
water (add some ice cubes)
Measure the flour and salt into a bowl. Cut
in half the shortening until the mixture is quite fine and mealy. Then cut in
the other half until it is the size of small peas. Sprinkle on the cold water,
tossing the mixture, as you do so. Press the dough together and cut in half.
Form each half into a flattened sphere and refrigerate for a half hour. For
rolling, choose a smooth surface and dust well with flour. Also dust your
rolling pin with flour. Roll from the middle outward to form a circle about 11
inches (28 cm) in diameter (the top crust can be a bit smaller.) If the dough
cracks just press it back together. The dough may stick to the surface. Use a
spatula to loosen it and then gently roll it around your rolling pin to
transfer it to the pie dish.
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