Paste With Shortening Recipe

Ingredients for Paste With Shortening

• 1½ cups flour
• ½ teaspoon salt
• 1/3 cup shortening
• Cold water

Instructions

1. Mix salt with flour.
2. Reserve one and one-fourth tablespoons shortening, work in remainder to flour, using tips of fingers or a case knife.
3. Moisten to a dough with water.
4. Toss on a floured board, pat, and roll out.
5. Spread with one tablespoon reserved shortening, dredge with flour, roll up like a jelly roll, pat, and roll out; again roll up.
6. Cut from the end of roll a piece large enough to line a pie plate.
7. Pat and roll out, keeping the paste as circular in form as possible.
8. With care and experience there need be no trimmings.
9. Worked-over pastry is never as satisfactory.
10. The remaining one-fourth tablespoon shortening is used to dot over upper crust of pie just before sending to oven; this gives the pie a flaky appearance.
11. Ice-water has a similar effect.
12. If milk is brushed over the pie it has a glazed appearance.
13. This quantity of paste will make one pie with two crusts and a few puffs, or two pies with one crust where the rim is built up and fluted.