Simple Pastry

I used this recipe for the crust on my Beef and Vegetable Pie.

The pastry came together well. The shortening provided the necessary fat to keep the pastry light and flaky.

The pastry also rolled well. The dough wasn’t too sticky.

I had a small amount of difficulty moving the pastry to the pan, but that was easily remedied with a few well placed pinches.

Sometimes the dough is too dry and won’t pinch together. This pastry dough had a great consistency.

The pastry also cooked wonderfully. The end result was flaky ad not too sweet.

SINGLE CRUST PLAIN PASTRY

2 Cups Sifted Flour

3/4 Teaspoon Salt

2/3 Cup Shortening

4 to 6 Tablespoons Cold Water

Sift flour and salt together. Cut in shortening. Add water a little at a time until mixture will hold together. Roll on a floured board until 1/8 inch thick. Line pie tin. Cook according to recipe using.