PIES AND PASTRY | 129 *BEST WHOLE-WHEAT PASTRY 1 ½ cups whole-wheat flour 1 ½ tsp baking powder 75g margarine 2-3 Tbs cold water Sift flour and baking powder into a bowl. With 2 knives or a pastry cutter cut margarine into flour until mixture resembles fine bread crumbs. Handle as little as possible. Add water and mix together. Allow mixture to rest 4-5 minutes after liquid has been added; if still too dry add 1-2 tablespoons of water. If too wet, add a little more flour. Flatten pastry with the heel of your hand, cover and chill. Take pastry out of refrigerator for at least 1 hour before rolling. Make sure work surface is clean. Lightly flour surface and roll our pastry in one direction only. Turn it over and roll again at 90 degrees angle. Don’t oil pie plate. Roll pastry over rolling pin and place in pie plate. Flute edges with a fork and then trim extra bits with a knife. Prick the bottom with a fork. NOTE: If pastry sticks to work surface, roll dough out between two pieces of wax paper – it also makes placing the rolled pastry in the pan much easier For a more tender pastry replace 1 teaspoon of water with vinegar. The 10th Family Reunion in Hofit, 2002. AvivR, AvivL, Limor, Moran, Saba, Lior (hidden), Vered, Dani, Aunt Winnie Levy and I
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