1 1/4 c. flour
1/3 tsp. salt
1/4 tsp. soda
3 Tb. shortening
1/4 to 3/4 c. thick sour cream
Sift the flour, salt, and soda together in a mixing bowl. Chop in the
shortening and add the cream. Knead the paste slightly and after taking
it out on the board, divide it into halves. Proceed in the usual manner
for making pastry.
35. EASY PASTRY.--A departure from the usual kind of pastry is easy
pastry, directions for which are given in the accompanying recipe. It is
more moist and a little more difficult to handle than pastry made in the
usual way; consequently, it is more ideal for single-crust pies than for
double-crust ones. Besides being easy to make, pastry of this kind will
stand a great deal more handling without injury than any other kind. It
may be placed on the pan and patted out where it seems too thick or
patched where it pulls apart. The amounts given here will make one
double-crust pie or two single-crust pies of medium size.