Paste For Pies
4 cups of pastry flour
2 cups of butter
1 tablespoon salt
1 tablespoon sugar
1-1/4 cups of ice-water.
NOTE: The less flour you use in
rolling out the paste, the tenderer it will be. No matter how carefully
every part of the work may be done, the paste will not be good if much
flour is used.
the hands with soap and water and
them first in very hot and then in cold water.
a large bowl or
with boiling water and then with cold. Half fill it with cold water.
the butter in this, working it with the hands until it is light and
This frees it from the salt and buttermilk and lightens it, so that the
pastry is more delicate.
the butter into two thin cakes and put
a pan of ice-water to harden.
the salt and sugar with the flour.
the hands, rub one-third of the butter into the flour.
water, stirring with a knife. Stir quickly and vigorously until the
is a smooth ball.
the board lightly with flour. Turn the paste
on this and pound quickly and lightly with the rolling-pin. Do not
from you and to one side; or if easier to roll from you
all the time, turn the paste around. When it is about one-fourth of an
inch thick, wipe the remaining butter, break it in bits and spread
on the paste. Sprinkle lightly with flour.
the paste, one-third
each side, so that the edges meet. Now fold from the ends, but do not
these meet. Double the paste, pound lightly and roll down to about
of an inch in thickness. Fold as before and roll down again.
|Did You Know?
pies having a
cooked filling in a hot oven and
those with an uncooked filling in a moderate oven.
Let pies cool upon
plates on which they were made because slipping them onto cold plates
develops moisture which always destroys the crispness of the lower
Indigestion is almost sure to result from heavy, soggy, imperfectly
baked pastry, because the quantities of fat it contains may be slow to
digest and much of the starchy material may be imperfectly cooked.
Consequently, it is often not the pie itself but the way in which it is
made that is responsible for the bad reputation that this very
attractive dessert has acquired. If the correct method of making pastry
and pies is followed and the ingredients are handled properly in the
making, the digestibility of the finished product will not be the