Saturday, January 28, 2012

Easy Flaky Pastry

2 Crust Flaky Pastry

21/4 cups sifted AP Flour
1 teasp. salt
3/4 cup shortening (NOT Butter, Marg. or salad oil) at room temperature
1/3 up of cold tap water.

Sift Flour and salt into a bowl.
Reserve 1/4 Cup flour

Cut the shortening and Flour together with pastry blender, 2 knives in scissor fashion to the size of small peas.

Mix the water with the reserved flour to make a paste and and add it to the flour mixture.

Use a 2 tined fork to mix the wet and the dry until particles cling together when pressed gently.

Form ball between cupped hands.

To Chill or Not to chill?

I chill all pastry for a 1/2 hour before rolling out.

When ready to roll, flour the counter.
Divide the dough into 2 balls.
#1 for the bottom of the pie use 2/3 of the dough.
#2 for the top of the pie use 1/3 of the dough.


Red(sour) Cherry Pie

1 Tablspn quick cook Tapioca
1 Cup Granulated Sugar
1/8 Teaspoon Salt
3 1/2 Cups of either frozen sour cherries or Packed in Water
1/2 cup cherry juice
1 tablespoon butter.

Combine the Above ingredients and let it stand for about 15 minutes.
Add the cherry filling to the already rolled pie shell. With a knife to the edge of the Pie plate cut around to remove excess dough.

Roll out the top and place it on top of the cherries.

Fold the edges of the top crust underneath the bottom crust and crimp as you like or use a fork to press down the edge.

Bake at 425 degrees for 40 minutes or until bubbling and golden brown.

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