| Show ideas on mixing pastry flour flou 17 proper proportions come first and the rest Is mere alere knack this article Is devoted to the subject of 0 pastry which lias has in an undeserved reputation for being difficult to make first there Is 19 the flour elther either bread or pastry flour can be used for plain pastry for puff pastry a quick puff paste bread flour must he then there Is the shortening lard or one of the hardened i vegetable e fats make pastry tender hutter butter of course gives more flavor and in some recipes you yon eee a combination of if it with the other more bland fats whatever fat Is used must he be hard and that means cold the flour and salt are sifted together all illo shortening Is lidded added at once and then it Is cut into the flour with two knives A chopping knife may he be used if you have a smooth wooden bowl in which the pastry may be mixed the fat should not be cut too fine as small particles of fat make pastry flaky you may see some con cooks ks use their hands to in mix pastry hut but I 1 it t hands band tire are naturally warm the fat will not combine with tile the flour in the right way the proportion of flour to fat which makes a pastry rich enough to be tender but which li at t the lie same time will roll easily Is throe three to one after the fat Is cut in the water Is kidded tills this is the only special point in making pastry care must bo be taken to add just enough for if the dough gets too ton wet wp we cannot add extra flour without making th the e final product tough I 1 make a hol hole at one side of the mixed flour and L fat and tin add one tablespoon of water and stir into that with a stiff knife enough water to in male make a stiff dou dough h I 1 do the same imp at two other places in the dough this will leave some loose flour so I 1 then take my fingers and press the halls balls of dough and the extra flour together it if I 1 need a little more moisture I 1 add a few drops of water at a I 1 time e the water used in mixing pastry pastry must of course he be very cold after the mixing Is done it Is a good idea to chill the dough before rolling as it will he be much easier birler to handle then I 1 usually wrap it tightly y in a piece of waxed paper it will keep indefinitely in the refal refrigerator er so it can he kept on liand hand when I 1 am ready to make up tip my pie I 1 take the dou dough h out cut off a piece to roll on a hoard board or a table top lusted dusted very lightly with flour pastry should be rolled gently starting from tile the center and rolling in each direction so as to make the sheet somewhat the shape of the pie pan the sheet of dough should be lifted during the rolling to prevent its sticking the rolling should I be lone done gently for a pastry shell the dougli doubli should be pressed over the edgemand edges edge sand and cut off for a double crust pie it should be allowed to extend over the edge after the filling is put in the file edge should he moistened before f ore the lie fop crust Is put over and pressed to the lower crust tile the edges may be trimmed with the scissors and turned over or hound with an extra strip of crust in either case the edges should be pressed flat with the fingers or tines of a I 1 fork slits sl should ionI lie be made in the center to let out tile the steam of the bolling boiling filling to prevent the crust of a fruit pie from soaking use one ta tablespoon b lespron of flour with the same amount of sugar and sprinkle over the bottom of the lined pan before filling A fruit pie needs a hot oven for ten minutes after which the temperature should be lowered A pastry shell shelf should have a hot oven throughout the lie bakan baking p small tarts are prepared in tile the same way as a large pie but with a little shorter time for baking the tart shells can be filled with fresh fruit or berries or with a crust and topped either cither with whipped cream or a meringue to give the finishing touch when a 1 pie Is covered with meringue it must go back to the he oven to set and brown tile the meringue A slow oven SOO to degrees decrees F for ten to fifteen in minutes 1 n 11 t ea gives th best results butterscotch pie A tup cup butter I 1 cup brown sugar 4 tablespoons flour dour 2 egx yolks I 1 cup milk 2 egg eee whites 4 tablespoons tablet poong sugar 14 teaspoon vanilla cream together the butter brugar 3 and flour sell scald the milk and sill etli in slowly cook over liot bot water un til ill it thickens kens and pour over the egg yolks slightly benten beaten cook one minute longer then pour in a baked pie crust cover with a meringue made from the beaten egg whites sugar and vanilla place in a slow oven degrees fahrenheit until the meringue is brown 0 1933 bell syndicate service |
