Spry''s Famous Water Whip Pastry Demo Form
(Hot Water Method)
Supplies Needed
Flour Electric mixer (optional) Liquid and dry measuring spoons Shortening Pie pan Rubber scraper
Water Waxed paper Metal spatula
Milk Foil 2 spoons (soup size)
Salt Saucepan 1 sharp knife
Filling Sifter Breadboard
1 mixing bowl Fork Rolling pin
Main Ideas
1. Review basic pastry-making concepts used in other demonstrations.
2. Pastry will be tender/mealy because the shortening is melted.
3. Excess mixing equals too much gluten. Dough will become tough.
4. Never reroll dough.
5. There are several ways to roll the dough: (a) on cutting board with small amount of flour, (b) using waxed paper, and (c) using a pastry cloth with a rolling pin cover.
6. This dough is best if rolled between 2 sheets of waxed paper. Peel off directly into the pan.
7. Stretching pastry when fitting it into the pan will cause it to shrink away from the edge of the pan during baking.
8. Use an electric mixer to blend boiling water and shortening together.
Recipe (Hot Water Method)
Yield: One double-crust pie.
· 3/4 c. + 2 Tbsp. shortening
· 2 1/4 c. sifted flour
· 1/4 c. boiling water
· 1 tsp. salt
· 1 Tbsp. milk
· pie filling of choice
Put the shortening into a mixing bowl. Add boiling water and milk; beat with electric mixer until a fluffy, creamed mixture is formed. Sift flour and salt onto the mixture. Stir with a fork in round-die-bowl strokes until dough clings together and cleans the bowl. Do not overmix. Form into two balls. Roll out between 2 sheets of waxed paper to desired size. Peel off directly into the pie pan.
Fill pie shell with desired fruit filling.
Before baking the pie, place foil around the outer edge of the pie crust to prevent it from becoming too brown. Bake in 375 F oven for 25 minutes. Remove foil; bake for 20-25 minutes or more until crust is golden. Cool.