Plain Pastry or Pie Dough

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1ΒΌ cups flour (pastry)
  • ΒΌ teaspoon baking powder
  • ΒΌ teaspoon salt
  • β…“ to Β½ cup shortening, (butter or other fat)
  • β…“ to Β½ cup cold water


Use butter, beef drippings, lard or any other desired fat, alone or mixed. Sift flour, salt and baking powder into a chopping bowl. Flour the blade of a chopping knife or a small empty baking powder can and chop the shortening into the flour until the mixture looks like meal; or rub the shortening into the flour with the tips of the fingers. Use knife to mix the dough, adding, the cold water gradually and use only enough water to make a paste that is not crumbly, but sticks together without adhering to the knife or bowl. Take up all the particles of chough or flour on the sides of the bowl and with aid of knife turn on to a board lightly dredged with flour, pat with rolling pin and roll out. Use no more flour than is absolutely necessary. Roll in 2 circular pieces β…› inch thick; have one a little larger than the other and place it on the pie tin or plate loosely without stretching. Brush over top of this dough, with white of egg, slightly beaten, or sprinkle with a tablespoon of bread crumbs to prevent the dough from becoming soggy. Put in the filling, brush over the edge of pastry with cold water, and lay the second round of paste loosely over the filling; press the edges together lightly, and trim, if needed. Cut several slits in the top crust, or prick it with a fork before putting it in place. Bake in a slow oven from 35 to 45 minutes. Brown well.

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