12

PIES AND PASTRIES

Success Tips

Cut half the fat into flour-salt mixture until
it is very fine sothat it can tenderize the pastry.
Cut remaining fat in until it is the size of peas,
to produce flakiness.

Press large lumps together lightly. (Dough
should barely hold together. If ball is wet
and sticky, pastry will be hard). Cut ball of
dough for 2-crust pie in half before rolling.
(Dough should look flaky on cut surface).
Round up each portion of dough and let
stand 10 minutes before rolling.

Loosen pastry from board halfway through
rolling; reflour surface, turn pastry over and
continue rolling.

FOR PERFECT PASTRY

Sprinkle in ice-cold water, 1 teaspoonful at
a time, tossing mixture with a fork and
removing large lumps as they form, to avoid
too much water in one spot.

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Pinch or roll cracks together as soon as they
form. (Pastry dough that cracks a little while
being rolled will produce tender, flaky
pastry).

Roll with lightly-floured rolling pin from centre
to edge; lift rolling pin, bring back to centre
and roll out to edge in another direction.

Roll to about Ye” thickness. Loosen with
flexible, metal spatula.