30. Several recipes for pastry that may be used in pie making are here
given. These recipes differ as regards the ingredients used and will
serve to offer variety in the making of pie crust. With the exception of
the recipe for easy pastry, the principles of pastry making already set
forth apply to all these recipes alike.
31. PLAIN PASTRY.--Pastry made according to the accompanying directions
is the kind that is most frequently used. It requires only a medium
amount of shortening, and wheat flour is used in its preparation. It is
very satisfactory for any kind of pie desired.