Title: Plain Pastry
Categories: Pie
Yield: 6 Servings
| 2 | c | Sifted enriched flour |
| 1 | ts | Salt |
| 2/3 | c | Shortening |
| 5 | | To 7 tablespoons cold water |
Sift together flour and salt, cut in shortening with pastry-blender or
blending fork till pieces are the size of small peas. Sprinkle water, a
tablespoon at a time, over part of mixture. Gently toss with fork; push to
one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly
; push to moistened part at side. Repeat till all is moistened. Gather up
with fingers; form into ball. For double-crust pie, divide dough for lower
and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch
thick on lightly floured surface. If edges split, pinch together. Always
roll from center out to edge. Use light strokes. Makes enough pastry for
one 8- or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.