Pastry.—Pastry is a stiff dough with a large proportion of shortening, and is flaky when baked rather than porous. Pastry and pies should not be used as a staple food, but when well made and properly masticated, pies may be eaten occasionally by people in good health. The crust should be flaky, and thoroughly baked.
11. Foundation recipes for pastry.
1. Proportions.
(1) Plain crust.
This crust is more digestible and more economical than the “short” or rich crust and may be used for English deep apple pie, or meat or chicken pies.
| Flour | 2 | cups |
| Baking powder | 2 | teaspoonfuls |
| Salt | 1⁄2 | teaspoonful |
| Fat (butter or lard, or half of each) | 1⁄2 | cup (measured solid) |
| Ice water | 1⁄4 | cup |
(2) Short crust.
| Flour | 2 | cups |
| Salt | 1⁄2 | teaspoonful |
| Fat (equal parts butter and lard) | 2⁄3 | cup |
| Ice water | 1⁄2 | cup |
(3) Rich flaky crust.