Contrary to the general opinion, pastry is not hard to make. In fact, once the fundamental principles are understood, pastry is much easier and more quickly made than cake. And if pastry is not of the best, crisp and flaky, then it should be dropped from the list of desserts, because tough, soggy pie crust is neither appetizing nor wholesome.

Pie is not an economical dish and poor pies are a waste of good material, for they should not be eaten. When making pastry, keep these rules in mind. Fat makes a pie crust crisp, therefore, to economize on shortening will produce poor pastry. The amount of air which is incorporated in the dough makes the crust flaky, so the dough requires careful handling. Water makes pastry tough, and only enough should be used to hold the dough together. Pastry flour is recommended because it absorbs less moisture than a strong flour. However, the regular family flour will give good results.

If all the ingredients are cold the dough will be much easier to handle. Warm shortening absorbs the flour, making a dense mixture in which no air is inclosed, and which becomes sticky and difficult to roll on the board. Chopping the fat into the flour is recommended. If rubbed in with the finger tips the warmth of the fingers will heat the fat somewhat unless the manipulation is quick and skillful. Do not rub or chop the fat into the flour too thoroughly; mix until the consistency of coarse meal. Plain crisp pastry has all the shortening added to the flour. For flaky pastry only half shortening is added to the flour and the remainder is rolled into the dough after the liquid has been added.

When adding the cold water use a knife for mixing, add very slowly, using only enough to hold the mixture together. If too much water is used it will be necessary to use more flour when the dough is rolled out, and if that is the case the pastry will be tough from handling and the fat and flour will not be in the right proportion. Use only a sprinkling of flour to keep the molding board dry, so that the dough may be rolled easily. After rolling, the pastry should be allowed to stand, closely covered, in a cool place. The moisture acts on the gluten in the flour, making it much easier to roll. Handle the dough as quickly and as lightly as possible. Bake in a hot oven, for no matter how carefully the dough has been made, if not properly baked the pie will be a failure.

Unless carefully baked, undercrusts are often soggy. For this reason pastry shells baked without the filling will give the best results. If, however, a filled two-crust pie is desired, do not put the pastry and filling together until the oven is ready to receive them, for the moisture of the filling will soak into the pie crust.

Pie crust should be rolled out to about one-eighth of an inch in thickness. When lining the pan. lay the crust on loosely and allow it to come a little over the edge. The scissors will be found the most convenient means of cutting the dough. If the pastry is stretched it will shrink and probably break while baking. When making fruit pies which may be very juicy, the undercrust can be brushed over with unbeaten white of an egg, which coagulates as soon as the heat reaches it and makes an impervious coating. Or the bottom crust may be sprinkled with very fine dry bread crumbs or with a little flour which will absorb the excessive moisture at once and prevent the crust from becoming soaked.

After the filling is put in, the top crust is placed in position; this should be rolled out about one-eighth of an inch thick also, and should extend about a quarter of an inch beyond the pie plate. Then fold the top crust under the bottom one and flute the edge either with the fingers or a fork. Perforate the top crust so that the steam may escape - or the crust will be soggy on the under side and puff up in the center. If a very dark brown is desired the top crust may be brushed over lightly with milk. When making very juicy pies allow one tablespoon of flour to each cupful of sugar used. Mix sugar and flour until well blended, then sprinkle over the fruit. Or the pie may be bound around the edge with a narrow strip of cloth which has been dipped in either milk or water.

When making pastry shells for a one-crust pie, invert a deep pie pan and place the pastry on it, pinching the edges to make a deep border. Prick the pastry in several places with a fork. Place in a hot oven; in about ten minutes the shell should be a golden color. It should be watched carefully until ready to take from the oven. Remove from the tin and place the filling in the shell.

Pastry for several pies may be made at one time, rolled and set in a cool place in a well-covered utensil until needed. This is sometimes a great advantage for a very busy housewife. Always serve pastry fresh or reheat if the pie is a day old and it will become crisp and fresh.

There really is no mystery, no magic possessed by a favored few, to make good pastry. Just follow the general directions and you will surely have satisfactory results.

Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.

Plain Pastry

1 1/2 cups flour. 1/2 teaspoon salt.

1/2 cup shortening.

1/3 (about) cup cold water.

Sift flour and salt together. Chop shortening into the flour; add liquid gradually, using knife. This dough should become stiff enough not to stick to the sides of the mixing bowl. Place dough on molding board and roll to 1/4 inch thickness. Then fold one-third of this sheet of pastry over the center, fold the remaining third over the first fold, then fold across. Roll to one-fourth inch thickness again.

This pastry can be used at once, but is improved if allowed to stand several hours. By folding the dough in this manner, layers of air are inclosed, which expand when the pastry is placed in the hot oven, making the pie flaky. While the oven should be hot at first the heat should be reduced after it has browned.

Flaky Pastry

1 1/2 cups flour. 1/2 teaspoon salt. 1/4 cup shortening.

1/4 cup butter.

1/3 (about) cup of cold water.

Proceed as for plain pastry, leaving out the butter, which should be washed in cold water until smooth and elastic, then dried. Roll out dough, place butter in the center, fold over dough as directed above, and roll out. Repeat this twice. Dough is then ready for use. If butter breaks through the dough, set aside until cool, when it can be easily handled. This pastry is for pastry shells, tarts, etc.