Flaky Pastry 1
Category : Recipes
1-1/4 cups sifted flour
1/2 teaspoon salt
1/3 cup vegetable shortening or lard, chilled
1/4 cup ice water
Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1″ thick, evening up rough edges. 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. 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. Seal any cracks or holes by pressing dampened scraps of pastry on top. Trim pastry so it hangs evenly 1″ over rim, roll overhang under even with rim and crimp or flute.
To bake an unfilled pie shell: Preheat oven to 425. Prick bottom and sides of pastry well with a fork. To minimize shrinkage, lay a large square of wax paper over crust and fill with uncooked rice or dried beans. Bake pastry 10-12 minutes, just until tan. Lift out paper of rice. Cool before filling unless recipes direct otherwise.
To bake a file die shell: follow directions given in individual recipes.