Standard Piecrust

Ingredients Two-crust 9″ Pie or Lattice Pie 9″ Pie Shell or 6 tart shells

sifted all-purpose flour 2 cups 1¼ cups

salt 1 teaspoon ½ teaspoon

Homogenized Spry ¾ cup ½ cup

cold water 4 tablespoons 2½ tablespoons

Put flour and salt in mixing bowl and mix. Cut in Spry as follows:

Step 1 for Tenderness—cut in about ⅔ of the Spry with pastry blender or 2 knives until as fine as meal.

Step 2 for Flakiness—cut in the remaining Spry to the size of large peas.

Sprinkle all the water, 1 tablespoon at a time, over different parts of mixture. Mix thoroughly with fork until all particles cling together and form a dough. Take up in hands and work into a smooth, blended ball of dough. Use in making pies, tarts, turnovers, etc.

Roll standard pastry on a floured board or cloth—not between waxed paper.

Cut ⅔ of the Spry into flour with pastry blender until as fine as meal. Be sure all the flour is mixed with the Spry. This step insures tenderness in the pastry.

Cut in remaining Spry to size of large peas. In baking, these pieces melt into little “pools” of fat, forming leafy flakes. This step insures flakiness in the pastry.

Sprinkle water over mixture; mix thoroughly with fork until all particles cling together. Take up in hands. Work into a smooth, well-blended ball of dough.

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