Prepare pie rim as for Fork-Seal if a 2-crust pie; if a deep-dish pie,
trim pastry 1″ beyond dish edge and turn back even with dish. Place left
index finger and thumb ½″ apart on outside of rim. Use right index
finger to pull pastry back between fingers to make ruffled effect. (See
Hot N Hearty Steak Pie, page 12.)
“Pretty-Pleat” Your Tarts and Patty Shells
[Illustration: Pleated shells]
Use recipe for “Water-Whip” Piecrust (page 15) or Standard Piecrust
(page 16), for 9 tart shells.... Roll dough ⅛″ thick and prick with
fork.... Cut out 5″ circles and fit over backs of 3″ muffin pans,
pinching into about 7 pleats.... Bake in hot oven (450°F.) 10-15
minutes.... Lift off shells, cool on rack.... Fill tart shells with
fruit or berries for a dainty dessert; or with creamed vegetables,
chicken, or fish for an appetizing main dish for luncheon or supper.
_“Water-Whip” Pie Shell_
½ cup less 1 tablespoon Homogenized Spry
3 tablespoons boiling water
1 teaspoon milk
1¼ cups all-purpose flour (sifted once before measuring)
½ 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.... Put dough between
two 12″ squares of waxed paper and roll lightly into a circle about size
of paper. Peel off top paper, place pastry in 9″ pie pan, pastry next to
pan. Carefully remove paper. Fit pastry into pan, trim ½″ beyond pan,
turn back even with edge of pan, flute rim. Prick shell all over with
fork.... Bake in very hot oven (450°F.) 14-19 minutes.
Makes enough pastry for a 9″ pie shell.