PLAIN PASTRY
- 1-1/2 c. flour
- 1 tsp. salt
- 1/3 c. shortening
- 1/4 to 3/8 c. water
Sift the flour and salt into a mixing bowl. Chop the shortening into the flour with knives. When the fat has been chopped into pieces the size of a small pea, add sufficient cold water to make all the particles adhere, mixing them together with a case knife. There should not be enough water added to make the paste stick to either the bowl or the knife. Divide the mass into halves and press each into a round piece with the fingers. Flour the board slightly and roll out about 1/8 inch thick for the pie crust.
32. ECONOMY PASTE.--When both wheat flour and fat must be saved, economy paste should be tried. Barley flour is substituted for part of the wheat flour, and this with the wheat makes an excellent combination.
ECONOMY PASTE
- 1 c. wheat flour
- 1/2 c. barley flour
- 1/2 tsp. salt
- 1/4 c. shortening
- 1/4 to 3/8 c. water
Sift the flour and salt into a mixing bowl. Chop in the shortening until it is in particles about the size of a small pea. Add water until the mass will cling together. Roll into sheets about 1/8 inch thick for pie crust.
33. QUALITY PASTE.--The accompanying recipe gives directions for a very good quality of paste. As will be noted, the lard, which is used for part of the shortening, is added to the flour, and the butter, which forms the other part, is worked into the dough. If the directions here given are carefully followed, excellent results can be expected.
QUALITY PASTE
- 2 c. flour
- 1/4 tsp. salt
- 1/4 c. lard
- 1/3 to 1/2 c. water
- 1/2 c. butter