Hocite $-
special C oll Cook books TK

265
As >
PASTRY (A169

PLAIN PASTRY sie

.
.

For one 9-inch pie shell For one 9-inch double-crust pie

1 cup sifted VELVET Cake and 1% cups sifted VELVET Cake and
PASTRY FLOUR PASTRY FLOUR

Y4 teaspoon salt Y2 teaspoon salt

4 cup cold shortening Y2 cup cold shortening

2 tablespoons iced water 4 tablespoons iced water

SIFT together flour and salt into mixing bowl. Cut half of shortening into flour using pastry
blender or two knives, until fine and mealy. Cut remaining half in until size of small peas.
Drop water here and there over flour so it will be evenly distributed, tossing up mixture with
a fork. Shape dough into one or two firm balls with hands. Chill 10 minutes.

LIGHTLY flour pastry cloth or bakeboard. With floured rolling pin, roll out each part in all
directions from centre. Loosen pastry, reflour board. Turn pastry over and continue rolling,
until the dough is about 2 to 1 inch larger than pie plate depending on the depth of the
plate. Loosen the pastry gently from the bakeboard and fold lightly in half. Ease pastry
into plate.

For one crust shell:

TRIM pastry with scissors or sharp knife, allowing 2 inch to overlap. Tuck under, even with
pie plate and flute edge. Prick bottom and sides with fork to prevent puffing during baking.
Bake 8 to 10 minutes in very hot oven, 475°F.

For double-crust pie:

TRIM bottom crust even with rim and moisten edge. Roll other portion 2 inch larger than
pie plate. Cut slits for escape of steam. Lay top crust on filling. Trim, leaving 2 inch to be
tucked under bottom crust; seal. Flute edge. Bake at 425°F, hot, for 35 to 40 minutes.

VELVET CRUMBLES RECIPE

7 cups sifted VELVET Cake and 2 teaspoons salt
PASTRY FLOUR 1 Ib. cold shortening

SIFT flour and salt together. Cut half of shortening into the flour until fine and mealy, using
a pastry blender or two knives. Cut remaining shortening into the above mixture until it is
about the size of small peas.

THIS mixture may be stored dry in quart sealers and kept cool, using small quantities as
desired. Let mixture stand at room temperature approximately 10 minutes before using.

FOR one 8-inch pie shell, use 1 cup (packed) of crumbles or 14 cups for one 9-inch shell.
Use 2 tablespoons of water per cup.
YIELD: 4 double crust pies.

‘ PASTRY 1