Pastry Know-How
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 292. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- For a pie or crust that will be baked, select a glass pie plate or dull metal pie pan. Use shiny metal pans, which keep crusts from browning properly, only for crumb crusts that are not baked.
- Measure accurately. Too much flour makes pastry tough, too much shortening makes pastry greasy and crumbly, and too much water makes pastry tough and soggy.
- To roll the dough with little sticking, use a stockinette cover for your rolling pin and a pastry cloth.
- If the pastry is baked without filling, prick it well with a fork. This prevents it from puffing up. (Do not prick pastry if the filling is baked in the crust.)
- After baking, cool pie on a wire rack. Allowing air to circulate under the pie keeps the crust from becoming soggy.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Curry turnovers" by joyosity; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/33993074@N00/3120531901. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.