Fat-Saving Pastry I

Ingredients

• Flour, 1 cup
• Fat, i cup
• Salt, ^ teaspoon
• Ice water

Method

1. 1

   Mix flour and salt, add fat, and blend.

2. 2

   Gradually add ice water until the dough holds together.

3. 3

   Roll out and shape as needed for pies.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 57. The excerpt below is the record exactly as published.

fat-saving pastry III.) Roll thin. (3) Handle and roll as little as possible. Ordinary pie crust requires but one rolling; flaky pastries or puii pastes require several. USE AND PREPAKATION OF FOOD. 91 C. Baking: (1) Bake in a hot oven 278° C. (500° F.). (2) Crust for a one-crust pie. is often baked separately on the inverted pie tin and pricked to prevent bubbles forming in it. Good results are obtained by brushing the uncooked crust with slightly beaten white of egg before filling it. (3) Perforated pie tins and pie plates made of heavy wir;> netting allow the heat to reach the crust evenly and quickly. D. General rules: (1) One cup of flour makes enough crust for two small single crust pies or one medium-sized double-crust pie. (2) Flakiness depends largely upon the amount of fat used. (3) Lightness depends largely upon the mixing and rolling. (4) Tenderness depends upon the flour and the skill in mix- ing. Too much water tends to make the crust tough. METHOD OF DEVELOPING LABORATORY WORK. If the class includes a few skillful pastry cooks, draw out from them the general principles of successful mixing, rolling, and baking. Do not allow too much time for description of details of individual preferences in ingredients or manipulation. At least two of the fat-saving pastries should be made in class. If possible, let each person mix enough for a small one-crust pie to take home, and bake separately one or two small strips of the crust to determine flavor and texture of pastry. Any rule may be used that does not require too much fat. Rendered beef fat, a mixture of beef fat and lard, clarified chicken fat, and hardened vegetable fat (commercial) may be used by different members of the class and the pastry compared as to flavor and texture. FAT-SAVING PASTRY I. (Two small single-crust pies.) Flour, 1 cup. Ice water. Fat, i cup. Salt, ^ teaspoon

Cook this with the app: pantry check, scaling, and the assistant.