EASY-PEASY NO-ROLL PASTRY, an Indulgence, option for no wheat

Back in the days when we didn't have food processors...


This recipe for No-roll Pastry was clipped from a newspaper so long ago that I can't remember which paper it was.  

I do remember that food processors were just being introduced and were way beyond the budgets or most people. Cooks lumbered with hands that were warm and not the right sort of cool, despaired of ever making light, flaky pastry.  Until some clever person developed this.

The Pastry was made by using liquid fat and was pressed into the pan.  It was wonderful for one-crust fruit pies and North American cream pies (Eg, Butterscotch, Coconut or Chocolate.) Any pastry klutz simply rolled the malleable dough between sheets of cling or greaseproof paper, with brilliant results.    

It's perfect for those a little nervous of pastry who don't have a food processor.      

Cost: 50 pence
Makes: single crust for a 7-8 inch/14-16 cm pie pan

Ingred:
       3 oz/85 gm butter
       2 1/2 tablespoons milk       
       7oz/200gm self-raising flour (plain flour, add 1 1/2 tsp bkg pwd)
       Min 1/4 to max 1/2 tsp salt


Method

1. Melt butter & milk together.  Take off the heat.
2. Mix flour, salt and baking powder if using.  
3. Add to butter mix.  Use spatula then hands to mix and roll into a ball.  Wrap in cling film and refrigerate 30 min.
4. When pastry is cool, line board with cling film or greaseproof paper.  Place pastry in the middle.  
5. Lay another piece of cling or greaseproof on top.
6. Preheat oven to 375f/180c/gas3.
7. For a pastry shell: Remove top layer of clingfilm/greaseproof and drop into the pie pan. Press lightly with hands to spread out pastry nudging into the base. The pastry should be about 1/4 inch/1/2 cm thick.  Poke bottom with a fork; bake 30-40 mins or until golden

If making a fruit pie without bottom 

1. Add chosen fruit to pie plate.  Wet rim with water, milk or egg beaten with a little water to help the pastry stick.
2. Remove top layer of film/paper from the pastry.  Gently slide hands under the bottom layer of the film/paper and pastry.  Place on fruit, pastry side down, and peel off paper. 
3. Press pastry down on the pie plate rim, leaving a little give  -- it should hang slightly over the edge.  Trim.  
4. Use the tines of a fork to stick the pastry to the rim or use thumb and forefinger to make a decorative pattern.  
5. Cut three parallel lines in pastry so steam can escape
6. Brush with milk or an egg beaten with a bit of water. ()pt.) Sprinkle lightly with sugar, if wanted.  (Opt.)
7. Bake 35-45 minutes or until golden brown and fruit is cooked and fragrant.  

Tips: 

• For a healthier pastry, substitute 2 oz/55 gm wholemeal flour for white flour
• This recipe also works with spelt flour 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.