11. Foundation Recipes for Pastry.

Have all ingredients and utensils icy cold.

Mix the dry ingredients and cut in the fat with two knives.

Stir in the ice water until the dough just holds together.

Toss the dough on a floured board and roll to 1/4 inch or less thickness.

Roll the dough up. If not ready to use, cover with moist cheesecloth and refrigerate until needed.

For plain crust, cut off half of the roll and roll out to about 1/8 inch thickness.

Prepare a deep dish with buttered edge and filling; invert a small cup in the center if apples.

Lay the rolled-out crust over the top, slightly larger than the dish.

Turn under the edges and crimp them down on the dish.

Make several small cuts in the top to allow steam to escape.

Bake in a moderate oven until the filling is cooked and the crust is browned.

For short crust, cut off a quarter of the roll and roll very thin, keeping the shape round.

Line a buttered pie plate with the crust.

Fill with desired filling, moisten the bottom edge with water, and cover with another round of crust.

Crimp the edges and make cuts in the top as before.

Bake until the filling is cooked and the crust is browned.

For rich crust, roll the crust to 1/2 inch thickness.

Have ready 1/3 cup ice-cold fat.

Cut small bits of fat and dab over the rolled-out crust.

Roll again and proceed as for the short crust.