“Water-Whip” Piecrust
¾ cup Homogenized Spry
¼ cup boiling water
1 tablespoon milk
2 cups all-purpose flour (sifted once before measuring)
1 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. The dough is now ready to roll, either between waxed paper, or on a pastry cloth or board.
This recipe makes enough pastry for a 9″ 2-crust pie or for a 9″ lattice-top pie or for 9 tart or patty shells.
EASIER ROLLING WITH “WATER-WHIP” PASTRY
