Sunday, December 27, 2009
Flaky Pastry
2 1/4 cups sifted all-purpose flour
1 tsp. salt
3/4 cup plus 2 Tbsp. shortening (not butter, margarine or salad oil)
1/3 cup ice water
In bowl, mix flour and salt. With pastry blender cut two thirds of shortening into flour until it becomes like corn meal. Cut in rest of shortening until pea shaped consistancy. (Or cut in all of shortening at once until it becomes like coarse meal.
Sprinkle water, 1 Tbsp. at a time, over different parts of mixture tossing quickly with fork until mixture sticks together, when pressed gently, and form a dough that clings to a fork. (Use only enough water to make flour mixture cling together -- dough should not be wet or sticky.)
With cupped hands, lightly form dough into smooth ball. (If very warm day, wrap in wax paper and refrigerate up to 1/2 hr.) Divide the dough in half, forming into two balls if making two-crust pastry.
To make the bottom crust, place one of the balls of pastry on lightly floured surface. With stockinet-covered rolling pin, flatten gently. Then roll lightly from center out to edge, in all directions, forming a circle about 1 1/2" wider all around than inverted 8" or 9" pie plate (11" to 12" in diameter).
Be sure to lift rolling pin near edge of circle, to keep edge from splitting or getting thin. If edge splits, pinch cracks together. If pastry sticks, loosen gently wit spatula; then lift and lightly flour surface.
Fold pastry circle in half; lift onto ungreased pie plate, with fold at center; unfold. Use bent right index finger to fit pastry gently into plate. (Be sure there are no cracks or holes for juices to seep through.)
Makes enough pastry for one deep dish pie or two 8" or 9" pies.
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