Plain Pastry Recipe 3 ingredients

• 1½ cups Gold Medal flour
• ½ cup shortening
• ½ teaspoon salt
• Cold water

To prepare this Plain Pastry Recipe 3, first the shortening may be all lard or all butter, or 1/4 cup lard and 1/4 cup butter. Butter makes more flaky crust than lard. Have everything cold. Mix flour and salt, cut in the shortening until mixture is like fine meal. Make a stiff paste with ice water. All pastry needs a quick oven at first to keep it from melting. Never grease the pie plate. Tin or granite ware plates are the best for use. Cut holes in the upper crust for the escape of steam. The English method of baking fruit pies in deep dishes with no under crust is most wholesome. Their meat and game pies made in this way are excellent.

To make this rule flaky use half lard and half butter. Cut the lard into the flour to a fine meal, add the ice water and roll out to one-third inch thick. Dot on one-half the butter in thin pieces, dust with Gold Medal flour and fold in thirds; pat and roll out again, repeat this till the butter is used and roll up as a jelly roll. Cut from the ends and roll into a sheet.