“Pretty-Pleat” Your Tarts and Patty Shells
Use recipe for “Water-Whip” Piecrust ([page 15]) or Standard Piecrust ([page 16]), for 9 tart shells.... Roll dough ⅛″ thick and prick with fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans, pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15 minutes.... Lift off shells, cool on rack.... Fill tart shells with fruit or berries for a dainty dessert; or with creamed vegetables, chicken, or fish for an appetizing main dish for luncheon or supper.
“Water-Whip” Pie Shell
½ cup less 1 tablespoon Homogenized Spry
3 tablespoons boiling water
1 teaspoon milk
1¼ cups all-purpose flour (sifted once before measuring)
½ teaspoon salt
Put Spry in medium-sized mixing bowl. Add boiling water and milk and break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl strokes, whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.... Sift flour and salt together onto Spry mixture. Stir quickly, with round-the-bowl strokes, into a dough that clings together and “cleans” the bowl.... Pick up and work into a smooth dough; shape into a flat round.... Put dough between two 12″ squares of waxed paper and roll lightly into a circle about size of paper. Peel off top paper, place pastry in 9″ pie pan, pastry next to pan. Carefully remove paper. Fit pastry into pan, trim ½″ beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork.... Bake in very hot oven (450°F.) 14-19 minutes.
Makes enough pastry for a 9″ pie shell.