PASTRY
Everyone
has their own idea, of what is the perfect pastry.
I've tried
many different ones over the years, and have
found most
to be good. The following ones are tried and
true. Give
them a try, better yet if you have a good one
then send
it on. Thanks
Important Rules for making Pastry
1. Have all ingredients as cold as possible.
2. Measure accurately. (see the Kitchen Measurements)
3. Handle mixture lightly and carefully.
5. Bake at correct temperature.GOOD PASTRY has a blistery, pebbled surface that promises flakiness.
It is tender, easily cut with a fork, but not crumbly.
The color is golden brown, with a slightly, richer brown at the edges.
It is always rolled fairly thin so that the entire crust will be crisp and fragile.
| STANDARD PASTRY | RICH FLAKY PASTRY |
| HOT WATER PASTRY | ELECTRIC MIXER PASTRY |
| GRAHAM CRACKER CRUST | PIE PASTRY |