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Making & Baking Pies


Variety of different methods exist in preparing and mixing the ingredients used in pastry making. Each method is producing a different effect in the finished product. These methods are explained in detail, so that the people interested in this subject will not have any difficulty in producing splendid results. Familiarity with all of them will insure success with it.

Pastry ingredients may be mixed by methods that differ from the methods we are going to learn here and some of them will be mentioned lather. One of these is in the method given later for the making of Easy Pie Pastry. This seems to be a complete reversal of the rules observed in making pastry in the usual ways. The water is hot and the fat is melted in it. The flour is added to the liquid and the fat instead of the liquid being added to the flour and the fat. In spite of the fact that all this appears to be contrary, the results obtained by this method are satisfactory.

Making Plain Pastry

The method employed in the making of plain pastry, such as is commonly used for pies, consists in first mixing the shortening and the flour and then adding the liquid.

Making Flakier Pastry

Another method is adopted for pastries that are intended to be somewhat flakier and of a little better quality than plain pastry. In this method, half of the fat is mixed with the flour and the water is then added to the mixture. With this done, the dough that is formed is rolled out, the remaining fat placed on it, and the pastry then folded and rolled repeatedly in such a way as to incorporate all the fat.

Puff Pastry Method

This method is followed when puff paste or fancy pastry dishes are desired. Only a very small quantity of fat is mixed with the flour or flour alone is prepared. Water is then added and the mixture is kneaded until it becomes smooth and elastic. When the kneading is done, the dough is rolled out in a certain shape, the fat is placed on it, and, after it is folded over the fat, it is put through a series of foldings and rollings until all the fat is incorporated.


Making & Baking Pastry for Pies

Recipes for Pastry

Baking Pastry for Pies

Utilizing Leftover Pastry

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Did You Know?

In baking custard, pumpkin or squash pies, you should not let mixture to be absorbet by the paste. To avoid that common problem, always partly bake the paste first, that way the mixture cannot be absorbed by the paste. When stewed fruit is used the filling should be perfectly cool when put in, or it will make the bottom crust sodden.

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