Betty Crocker's 1956 Simplified Puff Pastry
It's quick and easy! Extra rich, extra flaky... for very special pies or fancy tarts start with Betty's standard pastry.
- 1 1/2 c
- sifted gold medal flour
- 3/4 tsp
- 1/2 c
- lard or 1/2 c. plus 2 tablespoons spry ,crisco,swift'ning or snowdrift hydrogenated shortening
- 3 Tbsp
BETTY CROCKER'S STANDARD PASTRY: (8-INCH DOUBLE CRUST PIE)
Sprinkle with water, a Tbsp. at a time...mixing lightly with a fork until all the flour is moistened.
Gather dough together with fingers so it cleans the bowl.
Press firmly into a ball. Then roll out, or keep in waxed paper in refrigerator.
For the Puff Pastry:
When you make the pie dough and are ready to roll it out- roll to 1/8 - inch thick. Dot with 1/3 cup of firm but not hard butter or not to soft.
Fold dough onto itself over butter 1/2 way so both sides meet in the middle... seal by pressing side edges of pastry with fingers.
Fold ends to the center and seal. Then wrap in waxed paper and chill.
When ready to roll out, for pie like you normally would or roll out and cut into 4 inch squares or circles and make into tart shells. makes about 10 tart shells.