Recipes

Ingredients

Pastry

• ⅔ cup 
• ¼ cup water
• 2¼ cups sifted enriched flour
• 1 tsp. salt

Directions

1. Mix flour and salt in bowl, add  and water, stir with a fork until blended and dough holds together.   dough is softer and richer than other pastry dough; however, do not add more flour.  Divide dough and shape into 2 balls; flatten each.
2. Place one flattened ball between two 12-inch squares of wax paper.  Dampen surface under paper to prevent slipping.  Roll dough to the edges of paper to fit pie pan.  Remove top paper.  Pick up lower paper by two corners and turn dough onto pie plate, paper side up.  Gently pull paper from dough and fit pastry into pan.  Trim edges even with pie pan.  Add filling.
3. Roll top crust as above.  Place over filling and fold top crust under bottom crust.  Seal edges with fingers or fork.  Cut steam vents in top crust.  Bake according to filling recipe of at 400° F until done.For a single pie crust use 1/3 cup , 2 tablespoons water, 1 cup plus 2 tablespoons flour and ½ teaspoon salt.  Mix as above.  Bake at 425° F for 12-15 minutes or until brown.

►For a single pie crust use 1/3 cup Whirl, 2 tablespoons water, 1 cup plus 2 tablespoons flour and ½ teaspoon salt.  Mix as above.  Bake at 425° F for 12-15 minutes or until brown.