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Pastry

Pastry. I. Ingredients Flour- structure b. Salt- flavor c. Cold water- moisture, holds it together d. Fat product (butter, margarine or shortening)- flakiness. II. Mixing utensils. Fork- after you add the water to mix the dough

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Pastry

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  1. Pastry

  2. I. Ingredients Flour- structure b. Salt- flavor c. Cold water- moisture, holds it together d. Fat product (butter, margarine or shortening)- flakiness

  3. II. Mixing utensils Fork- after you add the water to mix the dough b. Pastry blender- to “cut-in” the shortening (or fat product) and flour

  4. III. Amount of mixing • Flour and shortening • - until shortening is broken into tiny pieces • b. Dough • - mix as little as possible (over mixing causes a toughness to the crust) • - until dough pulls away from the sides of the bowl

  5. IV. Rolling out pastry Waxpaper - makes it easier to transfer the crust to the pan - wet the counter lightly so it will hold in place - 2 pieces - less clean up  b. Direction - roll from the center outwards in all directions c. Size - 2” larger than the inverted pan

  6. V. Handling of pastry • One crust pie • Poke holes in bottom and on the sides to prevent crust from bubbling up • Two crust pie • Cut slits in top before baking to allow steam to escape

  7. V. con’t Handling Pastry • c. Fluting • Decorate the edge (use a fork, your finger, or a tool) • d. Preventing dark edge • Especially for a 2 crust pie • Cover edges with foil (called shielding), remove the foil in the last 10 minutes of baking.

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