Peach pie end of summer
- 3/4 c
- 1 Tbsp
- 1/4 c
- boiling water
- 2 c
- all-purpose flour
- 1 tsp
With rapid cross-the-bowl strokes whip until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
Put measured flour and salt into sifter; sift onto Spry “Whip.” There’s no cutting-in of shortening, no guessing as to how much water to add.
Stir ingredients quickly, with vigorous round-the-bowl strokes, into a dough that clings together and “cleans” the bowl. Takes about 33 seconds!
Take up dough in hands, work gently into a smooth, blended dough, then shape into a flat round. Divide dough in half; roll each half separately.
FOR EASY-AS-PIE ROLLING
Roll dough between 12″ squares of waxed paper (laid on slightly dampened table) from center out into circle size of paper. If paper wrinkles, remove top one, put on another; turn, roll.
To put pastry in pie pan, peel off top paper, pick up pastry and center it over pan, pastry side down. Remove paper gently. Use same easy rolling method for remaining half of dough.