When rolling, keep the pressure of the two hands as equal as possible. If the pastry becomes rounded, it shows that there is more pressure being done on the rounded side than the other. After it has received its last roll, it is better to be laid aside before using, then rolled to the thickness required.
Sufficient for two pies.
Rough Puff Pastry
| 2 cupfuls flour 1/2 cupful Crisco, generous measure 1/2 teaspoonful salt | 1 teaspoonful lemon juice 1 egg Cold water |
Have Crisco cold and firm. Sift flour and salt into basin, add Crisco and cut into pieces one inch square. Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times. Place in refrigerator or in cool place ten minutes between each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool place. Bake in hot oven. Sufficient for two covered pies.
German Paste
| 5 cupfuls flour 1 1/2 cupfuls Crisco 1/3 cupful ground almonds 1 cupful sugar | 2 eggs 2 yolks of eggs 1 1/3 teaspoonfuls salt Water |
Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets.
Sufficient for four pies.