To make “Water-Whip Pastry” ... here’s all you do....

Put Homogenized Spry in medium-sized mixing bowl and pour over it the boiling water and milk. Then tilt the bowl and break up shortening with a fork.

Whip with rapid cross-the-bowl strokes until all liquid is absorbed and mixture is thick and smooth like whipped cream and holds soft peaks when fork is lifted.

Sift flour and salt onto creamy Spry “Whip.” There’s no tedious cutting-in of the shortening ... no guessing as to the correct amount of liquid to add.

With vigorous round-the-bowl strokes, stir all ingredients together into a dough that clings together and “cleans” the bowl. Takes only about 33 seconds!

15

Take up dough in hands, work gently into a smooth, blended dough, then shape into a flat round. This soft, pliable dough is now ready to roll in any preferred way.

“Water-Whip” dough, being soft and pliable, rolls beautifully between waxed paper. No messy floured board ... no sticking ... no pastry cloth or rolling-pin cover needed. From beginning to end, this new rolling method is neat as a pin, easy, successful! Just follow the techniques pictured below.