15. PROCEDURE IN MAKING PLAIN PASTRY.--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.
The method most 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.
Again, some persons mix the fat with the flour by means of a fork, using
this utensil to crush the lumps of fat against the sides of the bowl.
[Illustration: FIG. 2]
By far the most satisfactory method and the one that produces the best
results is that shown in Fig. 2. Put the required amount of fat into the
bowl containing the flour and the salt, and then, with two knives, as
shown, 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.
16. 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, as shown in Fig. 3, 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.
17. 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, as shown in Fig. 4, 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.
[Illustration: FIG. 3]
When the rolling has been completed, roll the edge of the pastry over
the rolling pin, hold it carefully over the pie pan, and, as shown in
Fig. 5, 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, as shown in Fig. 6, 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.
[Illustration: FIG. 4]
[Illustration: FIG. 5]
18. 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, as shown
in Fig. 7, so that the air that is confined in the pastry will not make
bubbles by pushing the pastry up as it expands in baking. 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.
[Illustration: FIG. 6]
19. 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, as
shown in Fig. 8, 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, as shown in Fig. 9. 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 or, as shown
in Fig. 10, making marks with the tines of a fork. When this has been
completed, the pie is ready to bake.
[Illustration: FIG. 7]
[Illustration: FIG. 8]
20. BAKING THE PLAIN-PASTRY MIXTURE.--As soon as the pie or other pastry
dessert has been prepared, the next step is to bake it. To produce the
best results, the pastry should be baked as quickly as possible;
consequently, a hot oven is necessary. The baking can be accomplished
most successfully in the case of a single crust baked without the
filling or a pie containing a mixture that does not require long
cooking. Otherwise, the temperature must be sufficiently low to cook the
filling so that it will be palatable, and for this reason the pastry is
not baked under entirely ideal conditions. The correct temperature for
most pastry is from 500 to 600 degrees; that is, the oven should be just
about as hot as it can be made. The length of time required for the
baking depends entirely on the heat of the oven and the contents of the
pie. It should be remembered, however, that to be properly baked, the
crust should be neither burned nor pale looking when taken from the
oven, but should be a golden brown. Fig. 11 shows a two-crust pie that
has had just the right amount of baking.
[Illustration: FIG. 9]
21. When the filling of the pie does not require so much baking as the
crust, it is well to bake the crust partly before putting the filling
in. This is particularly advisable in the case of custard pie, for the
custard is put in as an uncooked mixture and requires the low
temperature necessary for solidifying eggs without causing them to curd.
On the other hand, pies containing certain kinds of filling must be
baked slowly. When this condition exists, it is advisable to start the
baking in a very hot oven, so that the crusts will have the benefit of
the high temperature. Then the heat should be gradually reduced until
the filling will cook and the crust will not burn.
[Illustration: FIG. 10]
[Illustration: FIG. 11]
22. Often, especially in the baking of fresh berry or cherry pie, the
juice that forms inside the pie cooks out. This is a condition that must
be overcome if satisfactory pies are to be the result. Various means of
preventing it have been suggested, but one of the successful ones
consists in rolling a small piece of paper into a funnel shape, leaving
both ends open, and inserting the small end in one of the openings in
the top crust. This arrangement provides a vent for the steam, and so
the juice is less likely to cook out of the crust while the pie
is baking.