We know that great pastry is a delectable treat. It is a delicate balance to achieve the desired flakiness and even browning. To see the many flaky airy layers when you bite into one. The pastry is light due to the pockets of air evenly distributed and by the even distribution of the fat. To start making great pastry all the ingredients must be chilled and the liquid must be ice water. The shortening, or butter even the flour should be chilled. The flour and the salt can be sifted together to start. One must work quickly and lightly while the ingredients are still cool. The fat must not be allowed to melt as you cut it into the flour evenly throughout.

You can work it by hand or use a blender. Chill the pastry dough in the refrigerator and allow it time to rest. Then proceed quickly with the sprinkling of the iced water using about 3 tbsp. of chilled water for every cup of flour. Once the chilled water has been mixed in cut the mixture into two cover and refrigerate to chill and rest. Roll the dough out to ABOUT 1/8 inch in thickness using very little flour. Just enough flour to prevent the dough from sticking. One the dough is rolled invert a pie dish on top of dough and cut around. Then proceed to place the cut dough into the dish and fill with favorite filling, layer across top with strips of left over dough and bake

Simple plain pastry recipe for 2 -9 inch. pans:

• 2 cups flour
• 3/4 tbsp. salt
• 2/3 cup shortening
• 4 tbsp. cold water