Dublin Core

Title

Plain Pastry (Two Crusts)

Subject

flour

salt

fat

water

Description

Plain Pastry (two crusts)
1½ c. flour 1 t. salt
5 - 6 T. fat 2½ T. cold water (variable)
use no water if liquid fat is used.
Method
1) cut fat into flour & rub it in with
tips of fingers for a flaky crust.
2) Stir in only enough water to hold
dough together ③ Knead very lightly
to mix well. ④ Pastry may be
chilled before rolled. ⑤ Rub

Back:
just enough flour on board to keep
pastry from sticking & roll lightly
with rolling pin to about ⅛ in. thick-
1) place dough in pan trim edges. ② place filling
in pie. ③ place second on top and
have spaces for steam to escape

450° F 15 min.

---

# Plain Pastry (Two Crusts)

## Ingredients

- 1 1/2 cups flour
- 1 tsp salt
- 5–6 Tbsp fat
- 2 1/2 Tbsp cold water (variable — use no water if liquid fat is used)

## Instructions

1. Cut fat into flour and rub it in with tips of fingers for a flaky crust.
2. Stir in only enough water to hold dough together.
3. Knead very lightly to mix well.
4. Pastry may be chilled before rolling.
5. Rub just enough flour on board to keep pastry from sticking and roll lightly with rolling pin to about 1/8 in. thick.
6. Place dough in pan and trim edges.
7. Place filling in pie.
8. Place second crust on top and have spaces for steam to escape.

Bake at 450°F for 15 minutes.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0047

Coverage

Oregon, US