Jam
Pastry Bars
Ingredients
|
Pastry
1½
cups sifted all-purpose flour
½
teaspoon salt
¼
cup shortening
¼
cup butter
4
to 5 tablespoons cold water
3
to 4 tablespoons jam (strawberry, grape, etc.)
|
|
Method
1.
Sift flour and salt together.
2.
Cut in shortening and butter with pastry
blender till pieces are the size of small peas.
(For extra tender pastry, cut in half the shortening till like
cornmeal. Cut in remaining till like
peas.)
3.
Sprinkle 1 tablespoon water over part of
mixture. Gently toss with fork; push to
side of bowl. Repeat till all is
moistened. Form a ball. (For double-crust and lattice-top pies,
divide dough for lower and upper crust and form into balls.)
4.
Flatten on lightly floured surface by
pressing with edge of hand 3 times across in both directions.
5.
Roll from center to edge till ⅛ inch
thick.
6.
Roll out to 12 x 12 inch oblong shape.
7.
Place on cookie sheet or in baking
pan. Place jam of your choice in the
center leaving approximately 1 inch to turn in.
Take remaining pastry and reroll to enable ½ inch 12 inch strips to
place on the top of the jam.
8.
Bake for approximately 20 minutes in a
400° oven.
To bake singe-crust pie
shells:
Fit pastry into pie
plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough
with forefinger against wedge made of finger and thumb of other hand . Prick bottom and sides well with fork (If
filling and crust are baked together, do not prick.) Bake at 450° for 10 to 12
minutes or till golden.
For double-crust pie:
Trim lower crust even
with rim of pie plate. Cut slits in top
crust. Lift pastry by rolling it over
rolling pin; then unroll loosely over well-filled pie. Trim ½ inch beyond edge. Tuck top crust under edge of lower
crust. Flute edge of pastry as desired.
If edge of crust browns
too quickly, fold strip of foil around rim of crust, covering flute edge.
Jam Pastry Bars were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
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Shirley-Ann Pearman
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