Flaky pastry made half of washed butter and half of other shortening is used for pie crusts, turnovers, cheese straws, and tarts.

Recipe For Flaky Pastry

3 cups flour 1/2 cup shortening

1/2 teaspoon salt 1/2cup washed butter

3/8 to 3/4 cup water

(1) Wash the butter until it is creamy and free from milk; (2) sift the flour and salt twice; (3) cut the 1/2 cup shortening into the flour with a knife; (4) add cold water gradually, mixing it with a knife to a paste as for plain pastry; it must not be sticky; (5) knead it slightly; (6) cover it, and set it in a cool place for 5 minutes; (7) pat it with a rolling-pin, and roll it out into a rectangular sheet; (8) spread half the butter on half the surface and fold, press down the edges so that no air nor butter can escape, then spread the remainder of the butter on half again and fold, pinching the edges tightly together; (9) set it in a cool place again for 5 minutes; (10) roll the pastry two or three times, allowing it to cool between each turn; (11) roll it out to 1/8 inch thickness, and bake it in a hot oven (page 480).