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MAKING PLAIN
PASTRY FOR PIES
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TRADITIONAL PROCEDURE IN
MAKING PLAIN PASTRY
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| The first step in the making
of plain pastry consists in sifting the flour with the salt into the mixing
bowl. After this has been done, the fat should be worked into the flour,
an operation that may be accomplished in three ways. |
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| The method very commonly
adopted is to work in the fat with the fingers; but this plan has its disadvantages
in that it is not a very agreeable way and the fat becomes so warmed by
the higher temperature of the fingers that it is liable to impair the finished
product. |
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| Again, some persons mix
the fat with the flour by fork, using this utensil to crush the lumps of
fat against the sides of the bowl. |
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| By far the most satisfactory
method and the one that produces the best results is to put the required
amount of fat into the bowl containing the flour and the salt, and then,
with pastry blender cut the fat into the flour until the particles of fat
are about the size of a small pea. As can readily be seen, this method,
which is perhaps as speedy as any method that may be adopted, has the advantage
of being entirely sanitary. |
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| The next step is that of
adding the liquid to the mixture of flour and fat. Heap the particles up
in the center of the bowl, make a depression in the mixture, and pour the
water into this in a thin stream, stirring the mixture all the time with
a knife or a spatula. Be careful to add just enough water to make the mass
of fat and flour barely cling together. As soon as the water has been added,
gather the mixture into a mass preparatory to rolling it out on the board. |
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| At this point, flour the
molding board or other surface slightly, shape enough of the dough mixture
to cover a pie pan into a rounded mass, and place it on the floured space.
Then roll it out with the rolling pin until it is about 1/8 inch in thickness,
using a light, careful motion and keeping the piece of dough as nearly
round as possible, so that it will fit the pan it is intended to cover. |
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| When the rolling has been
completed, roll the edge of the pastry over the rolling pin, hold it carefully
over the pie pan, and unroll it gradually so that it will fall in the right
place and cover the pan properly. With the paste in the pan, press it lightly
with the fingers in order to make it cling closely to the bottom and the
sides. Then trim the paste evenly by running a knife around the edge of
the pan. When this is done, the pan is properly covered with paste for
a one-crust pie or with the bottom crust for a pie that is to have two
crusts. |
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One-Crust
Pie
In case a one-crust pie is to
be made, the kind of filling to be used determines whether the crust should
be baked first or not. For pies that require comparatively long baking,
such as pumpkin pie, for instance, the raw crust is filled with the mixture
and the two, crust and mixture, are then baked in the oven together. However,
if the filling is one that does not require baking for any length of time,
that is, time sufficient to bake the pastry, or if the filling requires
a temperature that would be too low to bake the pastry, the crust should
be baked first. In such an event, it is necessary to prick very thoroughly
the bottom and the sides of the crust with a fork, , so that the air that
is confined in the pastry will not make bubbles by pushing the pastry up
as it expands in baking. |
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Double-Crust Pie
When a double-crust pie is to
be made, place the filling, which is usually fruit, on the bottom crust,
but do not prick the crust in the manner just described. With this done,
roll out the top crust and mark it with a knife in any design. The design
serves as an outlet for the steam that generally forms inside of the pie
as the filling cooks; if no provision is made for the steam to pass out,
it will push up the crust and thus spoil the appearance of the pie. Next
moisten the edge of the lower crust with a little water, putting it on
with the finger. Then carefully pick up the marked crust, place it over
the filling, and press it down so that the edges of the bottom and the
top crust cling together well. In applying the top crust, be careful not
to stretch it. If it is put on loosely and pressed down on the edge of
the lower crust without being pulled, the contents will not be so apt to
cook out of the pie. Trim off the uneven edge with a knife and finish the
edges of the top and bottom crusts in any desired way. This may be done
by fluting the edge with the fingers orby making marks with the tines of
a fork. When this has been completed, the pie is ready to bake. |
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NOTE
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| A perforated pie tin
is an advantage in the baking of shells or single-crust pies, for it prevents
the air from becoming confined between the pan and the crust and producing
air spaces that would cause blisters to form as the pie is baked. If desired,
the crust may be placed over the back of the pan and baked, thus forming
a shell that may be filled with a cooked filling and served. |
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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.MORE... |
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