Sift the flour and salt into a mixing bowl. Add the lard and chop very fine. Add enough water to make a stiff dough. This will require just a little more water than the pastes previously given. Roll the paste in a rectangular form, spread the butter evenly over the paste, and fold so as to make three layers. Turn half way round and roll out so as to make a rectangle in the opposite direction. Fold, turn, and roll in this way four times, handling the rolling pin and paste as lightly as possible. Use to cover the pan and bake in a quick oven.
34. SOUR-CREAM PASTRY.--A slightly different kind of pastry can be made by using sour cream for the liquid and adding a small quantity of soda to neutralize the acid in the cream. Besides providing a means of using up cream that has become sour, this recipe makes a pastry that appeals to most persons.
SOUR-CREAM PASTRY
- 1 1/4 c. flour
- 1/3 tsp. salt
- 1/4 tsp. soda
- 3 Tb. shortening
- 1/4 to 3/4 c. thick sour cream
Sift the flour, salt, and soda together in a mixing bowl. Chop in the shortening and add the cream. Knead the paste slightly and after taking it out on the board, divide it into halves. Proceed in the usual manner for making pastry.
35. EASY PASTRY.--A departure from the usual kind of pastry is easy pastry, directions for which are given in the accompanying recipe. It is more moist and a little more difficult to handle than pastry made in the usual way; consequently, it is more ideal for single-crust pies than for double-crust ones. Besides being easy to make, pastry of this kind will stand a great deal more handling without injury than any other kind. It may be placed on the pan and patted out where it seems too thick or patched where it pulls apart. The amounts given here will make one double-crust pie or two single-crust pies of medium size.
EASY PASTRY
- 1/2 c. fat
- 1/4 c. boiling water
- 1 3/4 c. flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
Measure the fat into a mixing bowl, pour the boiling water over it, and stir until all the fat is softened and melted. Sift together the flour, baking powder, and salt, and stir into the water and fat. Divide into two portions and roll for crusts. If the crusts are to be baked before they are filled, prick them well with a fork to prevent the formation of bubbles.