Objective 3
-
Explain the functions of the ingredients and
outline correct preparation methods for pastry making.
Pies have been served for centuries; the first
pies were meat pies. Now, dessert pies seem to be the
favorite—fruit pies, cream pies, custard pies, ice cream
pies. Family and friends will be truly impressed if you can
bake a pie. It is easy to make a pie crust if you find a
pastry recipe you like and follow it carefully. All pastry
recipes use the same four basic ingredients:
- fat—makes the crust tender and flaky; usually
shortening, lard, or vegetable oil
- flour—gives the framework for the crust; use
all-purpose flour
- liquid—holds the flour and fat together; usually
cold water is used
- salt—a flavor enhancer
When you make a pie, you want the crust to be
light and flaky. There are two main ways to achieve this
goal:
- Cut the fat into the flour until it is in very
tiny pieces, about the size of peas. A pastry blender is the
best tool for this job. If you don't have one, use two dinner
knives in a crisscross motion.
- When you incorporate the liquid into the
flour-fat mixture and even afterwards, handle the dough as
little as possible. The more you handle the dough, the tougher
the crust will be.