You see, the “Water-Whip” method answers right from the start that question that has always been so confusing—“How much water shall I add?” You simply add a definite, measured amount of liquid right to your shortening, then whip it into a soft, creamy emulsion! Of course, any shortening won’t do—the whole method is possible only because Spry is homogenized, specially made to mix with liquids.
Once your pastry is mixed, the success of your pie depends a great deal on how you handle the dough. You’ll want to read carefully the pictured directions for each pastry method and go over the suggestions in the pages that follow. They’re tricks from skilled pie-makers—ways to make your pies prettier, more delicious, more certain to win you compliments from every one who comes to your table! And now—Happy Baking!
You can bake BETTER pies with Homogenized Spry
Dip your spoon into Homogenized Spry—see how much lighter and fluffier it is than other shortenings—how easy to work with. It’s pre-creamed, easier, quicker to blend with dry ingredients. And Spry is the only kind of shortening that is specially made to mix with liquids. That’s what makes the marvelous new “Water-Whip” method possible! You can count on Spry every time—you’re sure to make flakier, more tender piecrust than you can possibly get with any other kind of shortening ... in fact. Lever Brothers Company guarantees just that!
BEST FOR ALL YOU BAKE OR FRY
Now you can make tender, flaky pastry the Spry “Water-Whip” way!
Experienced pie-makers like this new method because it saves time. No cutting in of shortening ... no tedious adding of liquid. In seconds, the pie dough is mixed! Beginners like this method because they can “feel easy” about it. There’s no guessing about how much liquid to add ... no uncertainty about results. The dough goes together almost like magic, rolls easily, makes tender, delicious pastry on the first try!
To make “Water-Whip Pastry” ...
here’s all you do....
