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By BARBARA C. WAYLAND
Rappahannock Nm Staff Writer
Homemade pies "like mother and grandmother used to make"! Doesn't that excitement and anticipation make your mouth water?
Most good cooks will tell you it’s all in the pastry. Some will say that pastry making is not such a difficult culinary task, if you don’t add too much water, start with cold utensils, don’t handle the dough too much and the list goes on.
For many of us it's easier to buy that prepared crust and then let our experiences and imaginations run wild with the fillings.
However, since most of the fun is in the pastry, following is a recipe I have used for years and it always seems to work. And, yes I use cold utensils, the minimum amount of water needed to hold the dough together and I don’t grease the pie pan, tin or dish. Make sure to fit the dough smoothly to the dish so no air is enclosed.
Plain Pastry
2 cups pastry flour or 1 3/4 cups bread flour
1/2 cup cold shortening
1 teaspoon salt
Approximately 3/4 cup cold water
Sift flour and salt; cut or rub in shortening; add the cold water gradually, adding just enough to hold the dough together. Let chill for 20 minutes. Divide dough in two parts and roll out to 1/8 inch thickness on a slightly floured board. Line pie tin, crimp edge with thumb and finger; prick sides and bottom with fork to preserve the shape. Bake in a hot oven (450 degrees F) for 12 to 20 minutes. For a two crust pie, line the pie tin with pastry, moisten rim with cold water, add filling and cover with top crust which has incisions cut in it to allow the escape of steam. Press edges of upper and lower dough together, trim off excess and bake in a hot oven
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