Pie
Crust
Be quick and light handed, since pastry cannot be good if handled
roughly or slowly.
Flakiness of pastry is caused by many particles of fat surround
and separating flour.
Everything must be COLD.
Chilled ingredients are important for success and for the beginner
even flour may be chilled.
Cold, solid fat and ice water are essential.
Distribute fat evenly through flour, quickly so as not to let
fingers melt too much of fat.
It has been mixed well when largest pieces of fat are size of
small peas.
Usually, 2-4 tablespoon water per cup of flour, although it varies.
Sprinkle water carefully over mix while tossing quickly with
a fork.
Too much water makes crust hard and brittle.
Too little makes a crust which cracks at edges while being rolled.
When moist enough to hold together under slight pressure, divide
into halves, press each into a ball.
Flatten out with hands and chill.
Sprinkle board and rolling pin lightly with flour and rub into
wood.
A canvas cloth or coarse towel to cover board and a stocking
for pin are aids to prevent using flour.
Excess flour on board and pin makes the crust hard.
Roll quickly but lightly since heavy pressure makes dough stick.
Start each stroke at center of dough and roll to edges, keeping
as circular as possible.
Roll out to 1/8 in thick for lower crust, slightly thinner for
top crust.
Basic recipe INGREDIENTS
2 cup flour
1/2 teaspoon salt
1 cup shortening
6 tablespoon ice water
Basic recipe DIRECTIONS
Sift flour and salt and cut in shortening with 2 knives or
pastry blender.
Add water a little at a time so as not to use too much,
until holds together.
Divide in two.
Makes 2 shells, or 1 top and bottom.
Thorough chilling before rolling makes pastry easier to
handle.
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