Purity Pastry
Purity Pastry

Purity Pastry

Category

Yields sufficient pastry for 9" double crust pie.

Yields1 Serving
 2 cups all-purpose flour
 1 tsp salt
 ¾ cup Tenderflake lard
 5 tbsp cold water
1

Blend together flour and salt. Using a pastry blender, cut in lard. Sprinkle with cold water. Add the water one tablespoon at a time, mixing lightly with a fork until all the flour is dampened. Turn dough onto a piece of waxed paper and form into a ball. Chill if desired.

To Roll Pastry:
2

Use a lightly floured surface, preferably a pastry cloth and a covered rolling pin. Divide pastry into two and form each half into a flattened ball. (If making a double crust pie, make one portion slightly larger and use it for the bottom crust.)

3

Roll lightly, from the centre to the edge each time, until the pastry is about 1" larger than inverted pie plate.

To Line a Pie Plate:
4

Fold rolled pastry in half and transfer it to the pie plate. Unfold and ease loosely into place, being careful not to stretch the pastry. Trim off any extra pastry with scissors.

Baked Pie Shells:
5

Flute edge of the pastry in your favorite way. Prick with a fork at 1" intervals. Bake in a preheated 450°F oven for 10 to 12 minutes or until golden brown. Cool before adding the cooked filling.

Unbaked Pie Shells:
6

Prepare as above but do not prick the pastry. Add uncooked filling and bake as directed in the filling recipe.

Double Crust Pies:
7

Add filling to the pastry lined pie plate and moisten the edge. Roll out top crust, fold over and make slits in the centre to allow for escape of the stream. Place top crust in position, unfold. Trim off excess pastry; seal the edge and flute.

8

Bake as directed in the filling recipe.

Ingredients

 2 cups all-purpose flour
 1 tsp salt
 ¾ cup Tenderflake lard
 5 tbsp cold water

Directions

1

Blend together flour and salt. Using a pastry blender, cut in lard. Sprinkle with cold water. Add the water one tablespoon at a time, mixing lightly with a fork until all the flour is dampened. Turn dough onto a piece of waxed paper and form into a ball. Chill if desired.

To Roll Pastry:
2

Use a lightly floured surface, preferably a pastry cloth and a covered rolling pin. Divide pastry into two and form each half into a flattened ball. (If making a double crust pie, make one portion slightly larger and use it for the bottom crust.)

3

Roll lightly, from the centre to the edge each time, until the pastry is about 1" larger than inverted pie plate.

To Line a Pie Plate:
4

Fold rolled pastry in half and transfer it to the pie plate. Unfold and ease loosely into place, being careful not to stretch the pastry. Trim off any extra pastry with scissors.

Baked Pie Shells:
5

Flute edge of the pastry in your favorite way. Prick with a fork at 1" intervals. Bake in a preheated 450°F oven for 10 to 12 minutes or until golden brown. Cool before adding the cooked filling.

Unbaked Pie Shells:
6

Prepare as above but do not prick the pastry. Add uncooked filling and bake as directed in the filling recipe.

Double Crust Pies:
7

Add filling to the pastry lined pie plate and moisten the edge. Roll out top crust, fold over and make slits in the centre to allow for escape of the stream. Place top crust in position, unfold. Trim off excess pastry; seal the edge and flute.

8

Bake as directed in the filling recipe.

Notes

Purity Pastry