_Now you can make tender, flaky pastry the Spry “Water-Whip” way!_
Experienced pie-makers like this new method because it saves time. No
cutting in of shortening ... no tedious adding of liquid. In seconds,
the pie dough is mixed! Beginners like this method because they can
“feel easy” about it. There’s no guessing about how much liquid to add
... no uncertainty about results. The dough goes together almost like
magic, rolls easily, makes tender, delicious pastry on the first try!
_To make “Water-Whip Pastry” ...
here’s all you do...._
[Illustration: 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.]
[Illustration: 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.]
[Illustration: 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.]
[Illustration: 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!]
[Illustration: 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.
_“Water-Whip” Piecrust_
¾ cup Homogenized Spry
¼ cup boiling water
1 tablespoon milk
2 cups all-purpose flour (sifted once before measuring)
1 teaspoon salt
Put Spry in medium-sized mixing bowl.... Add boiling water and milk and
break up shortening with fork. Tilt bowl and, with rapid cross-the-bowl
strokes, whip with fork until mixture is smooth and thick like whipped
cream and holds soft peaks when fork is lifted.... Sift flour and salt
together onto Spry mixture. Stir quickly, with round-the-bowl strokes,
into a dough that clings together and “cleans” the bowl.... Pick up and
work into a smooth dough; shape into a flat round. The dough is now
ready to roll, either between waxed paper, or on a pastry cloth or
board.
This recipe makes enough pastry for a 9″ 2-crust pie or for a 9″
lattice-top pie or for 9 tart or patty shells.