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>This is in US measurments, sorry folks I haven't a UK >conversion table yet: >1-1/2 cups sifted flour, 1/2 cup whole wheat flour, >1/2 teaspoon baking powder, 1 teaspoon salt, 1/3 cup >boiling water, 2/3 cup lo-fat margarine >Sift dry ingredients together. Combine lo-fat >margarine with boiling water, when creamy, stir in the >flour mixture to make a dough. Chill in freezer an >hour or a couple hours in fridge (very important). >Roll out when ready to bake. Makes two 9-inch pie >shells or one double crust. > >This was based on Hot Water Pastry from 'Jewish >Cookery' from 1942, one of my favorite cookery >bookerys! I made some healthy ahem changes. > >(Blackberries should be briefly simmered in a few >tablespoons of water, with maybe a half cup of brown >sugar, before being popped in the pastry to bake.) > >The beauty of this crust is it's very tender without a >lot of work, due to the chilling, and is also lower in >fat than the original. > >I can't think of anything else except that every time >we pick berries it's too damn hot to use the oven!!! >End up eating em out of the bowl like bears... ah >summer on the Green....
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