Pastry and Piex

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PASTRY

183 Purity Pastry

Yield: 1—9” double crust pie, or 2—9”
shells, or 12 to 14 medium-sized tart shells, or
24 small tart shells.

Blend or sift together
2 cups Pre-Sifted PURITY
All-Purpose Flour
1 teaspoon salt

Using a pastry blender or two knives, cut in
34, cup shortening

Sprinkle with

4 to 5 tablespoons cold water
Add the water one tablespoon at a time,
mixing lightly with a fork until all the flour
is dampened. Turn dough onto a piece of
waxed paper and form into a ball. Chill if
desired.

TO ROLL PASTRY:

Use a lightly floured surface, preferably a
pastry cloth and a covered rolling pin. Divide
pastry in two and form each half into a
flattened ball. (If making a double crust pie,
make one portion slightly larger and use it for
the bottom crust.)

Roll lightly, from the centre to the edge each
time, until the pastry is about 1” larger than
inverted pie plate. (When making tarts, roll
to 14” thickness. )

TO LINE A PIE PLATE:

Fold rolled pastry in half and transfer it to the
pie plate. Unfold and ease loosely into place,
being careful not to stretch the pastry. Trim
off any extra pastry with scissors.

BAKED PIE SHELLS:

Flute edge of the pastry in your favourite way.
Prick with a fork at 1” intervals. Bake in a
preheated 450° oven for 10 to 12 minutes or
until golden brown. Cool before adding the
cooked filling.

UNBAKED PIE SHELLS:

Prepare as above but do not prick the pastry.
Add uncooked filling and bake as directed in
the filling recipe.

DOUBLE CRUST PIES:

Add filling to the pastry lined pie plate and
moisten the edge. Roll out top crust, fold over
and make slits in the centre to allow for
escape of the steam. Place top crust in posi-
tion, unfold. Trim off excess pastry; seal the
edge and flute.

Bake as directed in the filling recipe.

Avoid stretching the pastry, especially during
rolling and when fitting pastry into a pre plate.
Stretched pastry will shrink during baking.

184. Hot Water Pastry
Sprinkle

1 teaspoon salt
over
22 cup shortening

Add
14 cup boiling water

Stir until shortening has melted and mixture
is uniform. Cool to room temperature.
Blend or sift in
134 cups Pre-Sifted PURITY
All-Purpose Flour
14 teaspoon baking powder

Cut in flour with a pastry blender or two
knives.
Chill thoroughly.

Roll out and use as for Purity Pastry (recipe
No. 183).

Yield: 1—9” double crust pie, or 2—9”
shells, or 12 to 14 medium-sized tart shells, or
24 small tart shells.

Purity Pre-Sifted Flour — the Modern All-Purpose Flour 73