Pastry should be cooked in a hot oven 35 to 50 minutes. After pastry has been in the oven a few minutes, the heat
After pastry has been in the oven a few minutes, the heat should be decreased.
During the first five minutes in the oven pastry should rise and after it has risen it should begin to brown.
If the oven is not hot enough at first the fat may be melted, the pastry will not begin to cook, and the texture will be spoiled.
Good pastry should be light, tender, flaky and thoroughly baked.
1 1/4 cups pastry flour
1 teaspoon baking powder (if used)
1/4 teaspoon salt 1/3 cup lard or other fat Cold water
Enough for one crust. Double for a two-crust pie.
1 pound flour 1/2 teaspoon salt
3/4 pound butter or butter and lard 1 cup cold water
Sift the flour and salt, add 1/8 of the butter, and chop it in well. Add just enough of the water to make a stiff dough, and knead until smooth.
Divide the remaining fat in three portions. Roll the paste half an inch thick. Spread one portion of the butter on it, dredge lightly with flour, fold in three layers, roll out, fold and roll again. Spread on another portion of the butter, fold, and continue until all the butter is used, rolling and folding six times in all. Bake in a hot oven. (4 crusts.)