Did you know that originally pies were not intended for desserts. Rather, they were used as the main dish of the meal, as they contained a filling of meat or fish and vegetables. Such pies are still made, but they are not usually the ones intended when pastry for pies is mentioned. It should therefore be understood that most of the pastry and recipes considered in this section is that which is used with sweet fillings and employed particularly in the making of pies and similar foods that are used for desserts.

It is true, of course, that you should determine for yourself whether or not pastry desserts are wholesome enough to be eaten by you. Indigestion is almost sure to result from heavy, soggy, imperfectly baked pastry, because the quantities of fat it contains may be slow to digest and much of the starchy material may be imperfectly cooked. Consequently, it is often not the pie itself but the way in which it is made that is responsible for the bad reputation that this very attractive dessert has acquired. If the correct method of making pastry and pies is followed and the ingredients are handled properly in the making, the digestibility of the finished product shouldn't be our concern. As a rule, a little experience is needed in order that good results in the making of pastry dishes may be attained, but one who becomes efficient in the other phases of cookery should have no difficulty with foods like this.

BROWSE RELATED TOPICS:

BROWSE RECIPES:

Astor House Mince Pie
Berry Pie
Butterscotch Pie
Cherry Pie
Chocolate Pie
Classic Apple Pie
Classic Lemon Pie
Classic Pumpkin Pie
Coconut Pie
Cranberry Pie
Cream Pie
Custard Pie
Double Crust Pies
Dried Fruit Pies
Easy Pie Pastry
Economy Paste for Pies
Meringue for One-Crust Pies
Mince Pie
Mock Cherry Pie
Mock Mince Pie
One Crust Pies
Open Peach Pie
Peach Pie
Plain Pie Pastry
Quality Paste
Quick Apple Pie
Raisin Pie
Rhubarb Pie
Sour Cream Pie Pastry
Strawberry Pie
Sweet Potato Pie
Thickening Juicy Fruits for Pies