Several recipes for pastry
that may be used in pie making are given here. These recipes differ as
regards the ingredients used and will serve to offer variety in the making
of pie crust. With the exception of the recipe for easy pastry, the principles
of pastry making already set forth apply to all recipes in this Section.
Variety of methods exist
in preparing and mixing the ingredients used in pastry making. Each method
is producing a different effect in the finished product.
Some of 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. Click here to find out more...
Often, especially in
the baking of fresh berry or cherry pie, the juice that forms inside the
pie cooks out. This can be prevented by rolling a small piece of paper
into a funnel shape, leaving both ends open, and inserting the small end
in one of the openings in the top crust. This arrangement provides a vent
for the steam, and so the juice is less likely to cook out of the crust
while the pie is baking. MORE...