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How to Use Pastry Mix

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
To Make a 1-Crust Pie
  • Use 2 to 4 tblsp. cold water and:
  • 1¼ c. mix for 8" pie
  • 1½ c. mix for 9" pie
  • 1¾ c. mix for 10" pie
To Make a 2-Crust Pie
  • Use 4 to 6 tblsp. cold water and:
  • 2 to 2¼ c. mix for 8" pie
  • 2¼ to 2½ c. mix for 9" pie
  • 2½ to 2¾ c. mix for 10" pie
  • Measure mix into bowl. Sprinkle on water, a small amount at a time, mixing quickly and evenly with fork until dough just holds together in a ball. Use no more water than necessary.
  • Proceed as with traditional pastry.
Good Idea: Spread a sheet of aluminum foil directly on bottom of oven under a 2-Crust fruit pie to catch runaway juices. When so placed, it will not deflect the heat from the pie.

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