1. Pastry

2. I. Ingredients a. Flour- structure b. Salt- flavor c. Cold water- moisture, holds it together d. Fat product (butter, margarine or shortening)- flakiness

3. II. Mixing utensils a.Fork- after you add the water to mix the dough b. Pastry blender- to “cut-in” the shortening (or fat product) and flour

4. III. Amount of mixing a.Flour and shortening - until shortening is broken into tiny pieces b. Dough - mix as little as possible (over mixing causes a toughness to the crust) - until dough pulls away from the sides of the bowl

5. IV. Rolling out pastry a.Waxpaper - makes it easier to transfer the crust to the pan - wet the counter lightly so it will hold in place - 2 pieces - less clean up b. Direction - roll from the center outwards in all directions c. Size - 2” larger than the inverted pan

6. V. Handling of pastry a.One crust pie -Poke holes in bottom and on the sides to prevent crust from bubbling up b.Two crust pie -Cut slits in top before baking to allow steam to escape

7. c. Fluting -Decorate the edge (use a fork, your finger, or a tool) d. Preventing dark edge -Especially for a 2 crust pie -Cover edges with foil (called shielding), remove the foil in the last 10 minutes of baking. V. con’t Handling Pastry