The pastry is pressed firmly to the rim of
the pan with the fingers or the tines of a fork.
Any excess pastry is trimmed off even with
the pan, or about one-half inch larger than
the pan, using scissors or a knife. In the latter
case, the extra dough is folded back onto the
rim of the pan, making a half-inch of double
pastry. This double edge is crimped to¬
gether with the forefingers and thumbs into
a fluting that stands up above the edge of the
pan. The pie dough should be pricked every
two or three inches with a fork over the
bottom and sides. This lets out the air
which otherwise would expand when heated
and would give the pie shell a bad shape.
The pie shell should be baked in a hot
oven, 450° F. for 10 to 12 minutes until
slightly browned. It is ready then to be
filled with any ready-to-serve filling, such as a
cream filling. (See page 332.)
Good pastry is flaky, that is, its surface
has a blistered appearance rather than a
smooth one, and when it is broken, layers
are plainly distinguished. Also, good pastry
is very tender and cuts easily with a fork. It
should not be so tender, however, that it
crumbles when cut. It is a golden brown on
the edges and a lighter brown on the bottom.
The best pastry retains its crispness after
filling.
The method of making hot-water pastry
is discussed on page 322. There are also
richer pastries than pie crust. These varia¬
tions are discussed along with methods of
preparing different kinds of pies in the chap¬
ter on "Pies and Other Pastries.”
Yeast Breads. Yeast-leavened breads,
sometimes called light breads, and salt-rising
bread are usually made from doughs some¬
what stiffer than biscuits, though not so stiff
as pastry, with approximately ^ to J as much
liquid as flour. The exact proportions vary,
however, with the kind of flour and the kind
and amounts of the other ingredients. Soft
wheat flours may be used in the preparation
[276]
of these breads, but the harder or stronger
flours give better results because of the
amount and character of the gluten. Whole¬
wheat flour and mixtures of white flour with
whole wheat, rye, oatmeal, and other flours
and meals also are used.
The kind of leavening used in these breads
is responsible for the greatest difference be¬
tween the methods of making them and the
methods of making quick breads. Instead of
chemicals, such as baking powder and soda,
the leavening consists of living organisms or
microscopic plants, yeast in yeast breads and
harmless, gas-forming bacteria in salt-rising
bread. Such leavening agents require very
different handling from the chemical leaven¬
ing agents used in most batters and doughs.
Since yeast breads and rolls are the ones of
this group which are generally used, they are
discussed briefly here. In a later chapter
(see page 310) yeast breads are taken up
in more detail, with some of the variations.
Salt-rising bread also is discussed in that
chapter. ✪ Pie Crust
Page 249 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The pastry is pressed firmly to the rim of the pan with the fingers or the tines of a fork. Any excess pastry is trimmed off even with the pan, or about one-half inch larger than the pan, using scissors or a knife. In the latter case, the extra dough is folded back onto the rim of the pan, making a half-inch of double pastry. This double edge is crimped to¬ gether with the forefingers and thumbs into a fluting that stands up above the edge of the pan. The pie dough should be pricked every two or three inches with a fork over the bottom and sides. This lets out the air which otherwise would expand when heated and would give the pie shell a bad shape.
The pie shell should be baked in a hot oven, 450° F. for 10 to 12 minutes until slightly browned. It is ready then to be filled with any ready-to-serve filling, such as a cream filling. (See page 332.)
Good pastry is flaky, that is, its surface has a blistered appearance rather than a smooth one, and when it is broken, layers are plainly distinguished. Also, good pastry is very tender and cuts easily with a fork. It should not be so tender, however, that it crumbles when cut. It is a golden brown on the edges and a lighter brown on the bottom. The best pastry retains its crispness after filling.
The method of making hot-water pastry is discussed on page 322. There are also richer pastries than pie crust. These varia¬ tions are discussed along with methods of preparing different kinds of pies in the chap¬ ter on "Pies and Other Pastries.”
Yeast Breads. Yeast-leavened breads, sometimes called light breads, and salt-rising bread are usually made from doughs some¬ what stiffer than biscuits, though not so stiff as pastry, with approximately ^ to J as much liquid as flour. The exact proportions vary, however, with the kind of flour and the kind and amounts of the other ingredients. Soft wheat flours may be used in the preparation
[illustration: PAGE 276]
of these breads, but the harder or stronger flours give better results because of the amount and character of the gluten. Whole¬ wheat flour and mixtures of white flour with whole wheat, rye, oatmeal, and other flours and meals also are used.
The kind of leavening used in these breads is responsible for the greatest difference be¬ tween the methods of making them and the methods of making quick breads. Instead of chemicals, such as baking powder and soda, the leavening consists of living organisms or microscopic plants, yeast in yeast breads and harmless, gas-forming bacteria in salt-rising bread. Such leavening agents require very different handling from the chemical leaven¬ ing agents used in most batters and doughs.
Since yeast breads and rolls are the ones of this group which are generally used, they are discussed briefly here. In a later chapter (see page 310) yeast breads are taken up in more detail, with some of the variations. Salt-rising bread also is discussed in that chapter.
Records on this page
Pie Crust