Roll dough between 12″ squares of waxed paper from center out into circle size of paper. If paper wrinkles, remove top one, put on another, turn, and roll.
To put pastry in pan, peel off top paper, pick up pastry and center it over pan, pastry side down. Remove paper gently. Such an easy way to roll out piecrust!
STANDARD PASTRY ... the sure Spry Way
Standard or conventional pastry is made by first cutting the shortening into the flour. In the Spry way of making standard pastry, the shortening is cut into the flour in two steps: first, ⅔ of the Spry is cut in fine for tenderness; second, the remaining Spry is cut in coarse for flakiness. To make standard pastry this improved way, follow the recipe and key steps pictured below. See how easy it is to get perfect pastry every time!
Standard Piecrust
| Ingredients | Two-crust 9″ Pie or Lattice Pie | 9″ Pie Shell or 6 tart shells |
|---|---|---|
| sifted all-purpose flour | 2 cups | 1¼ cups |
| salt | 1 teaspoon | ½ teaspoon |
| Homogenized Spry | ¾ cup | ½ cup |
| cold water | 4 tablespoons | 2½ tablespoons |
Put flour and salt in mixing bowl and mix. Cut in Spry as follows:
Step 1 for Tenderness—cut in about ⅔ of the Spry with pastry blender or 2 knives until as fine as meal.
Step 2 for Flakiness—cut in the remaining Spry to the size of large peas.
Sprinkle all the water, 1 tablespoon at a time, over different parts of mixture. Mix thoroughly with fork until all particles cling together and form a dough. Take up in hands and work into a smooth, blended ball of dough. Use in making pies, tarts, turnovers, etc.