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METHODS
OF PASTRY & PIE MAKING
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
and illustrated here 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
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. |
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 METHODS
OF MIXING PASTRY |
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| TRADITIONAL
PROCEDURE IN MAKING PLAIN PASTRY |
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| MAKING
AND BAKING PASTRY FOR PIES |
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| RECIPES
FOR PASTRY |
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| BAKING
PASTRY FOR PIES |
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METHODS
OF MIXING PASTRY
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| 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. |
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| 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. |
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| 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. |
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Great Tools For Every
Kitchen
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| Pastry blender is great
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for preparation of pie and/or pastry dough. Make sure to choose one with
handle that is sturdy and comfortable to hold. The best are usually the
ones with diamond shape blades, sharp enough to prevent sticky clogs as
you work. Buy stainless steel with comfortable handle and also dishwasher
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A must for every
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microwave-safe. More... |
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Shortening
For Pastry
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| A solid fat, that is,
one that will remain solid at ordinary room temperature, is the best shortening
for pastry making. Oils of various kinds may be used, but in most cases
the results are not so successful. If pastry is to have the desired flakiness,
the shortening must not be broken into such minute particles and the flour
must not be saturated with fat, as is more likely to be the case if oil
is used in place of solid fat. In addition to being solid, the fat should
be just as cold as possible. |
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Pie
and Cheese
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| With most pies containing
fruit filling, a small piece of cheese, preferably highly flavored cheese,
may be served. This makes a very good accompaniment so far as flavor is
concerned, but is omitted in some meals because it may supply too much
food value or too much protein. However, if the fact that a high-protein
food is to be served at the end of the meal is taken into account when
the remainder of the meal is planned, there need be no hesitancy in serving
cheese with pie. Of course, when cheese is to be included in the meal in
this way, the portions of the protein foods served with the main course
should be smaller. |
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Pies
- Cookbooks
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Pies |
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Pie |
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of Pie Making |
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About Pies & Tarts |
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& Tart |
| Pie
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