-
1
Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
-
2
Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.
-
3
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 thick, evening up rough edges.
-
4
Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 larger than the pan you plan to use.
-
5
To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly.
-
6
Seal any cracks or holes by pressing dampened scraps of pastry on top.
-
7
Trim pastry so it hangs evenly 1 over rim, roll overhang under even with rim and crimp or flute as shown.
-
8
VARIATIONS
-
9
Processor Pastry: Place flour and salt in work bowl of a food processor fitted with the metal chopping blade and snap motor on and off once or twice to blend.
-
10
Cut 3 tablespoons very cold butter and 2 tablespoons very cold vegetable shortening into small pieces and scatter over surface of flour mixture; cut in using 4-5 one-second churnings of the motor (mixture should be the texture of coarse meal).
-
11
Sprinkle 1 1/2 tablespoons water over surface of fat-flour mixture and mix in by snapping motor on and off twice; repeat with another 1 1/2 tablespoons water, then repeat a third time, working in remaining 1 tablespoon water.
-
12
Mixture will be crumbly, but do not mix further because you will toughen the pastry.
-
13
Transfer pastry to a piece of plastic food wrap, shape into a pone about 5 across, patting stray crumbs firmly into place.
-
14
Wrap and chill 30-40 minutes before rolling.
-
15
Note: Do not double this recipe for a two-crust pie (its impossible to make tender pastry in quantity).
-
16
Instead, make two batches of this recipe.
-
17
Nutritional count same as basic recipe.
-
18
Cheese Pastry I: Prepare as directed but toss 1/2 cup finely grated Cheddar cheese into With a slotted spoon lift fish to a deep platter, top with sauce and, if you like, minced coral.
-
19
Per serving: 420 C, 230 mg cu.
-
20
1150 mg S*.
