Recipes Galore

Pastries


Pastries


*     Plain Pastry     *


Ingredients:
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1/2 To 2/3 Cup Shortening
  • 6 Tablespoons Ice Water


Method:
  • Sift Flour, measure and resift with Salt.

  • If Lard is the Shortening, use 1/2 Cup;
    if Vegetable Shortening, use 2/3 Cup.

  • Cut Fat into Flour with a pastry blender or 2 knives,
    or rub in with finger tips until Fat Flour Particles
    are about the size of Split Peas.

  • Now Add the Water by Teaspoons
    ( or shake the Water from a clothes sprinkling bottle ),
    mixing lightly with a fork and tossing aside the
    part of the Mixture that is Dampened.

  • Gather these moistened Fat Flour Particles into a ball,
    press gently together; wrap in Waxed Paper and chill in
    the refrigerator a few minutes.

    ( Chilling is not essential if the kitchen is cool,
    but in warm weather or in a warm kitchen it is
    always desirable. )

  • When ready to Roll Pastry for Double Crust,
    divide Dough into 2 Portions,
    one only slightly larger than the other;
    for Single Crusts, Divide in Half.

  • Shape larger part quickly into a Thick Disc and
    roll out for the Lower Crust, starting at center and
    rolling outward in all directions to a Thickness of
    about 1/8 Inch.

  • For successful rolling, have the Board lightly
    Floured, and lift the Dough and turn it around
    ( not over ) several times During Rolling.

  • A Floured Pastry Cloth and Rolling Pin cover are
    helpful, especialy to the inexperienced Pastry
    Maker.

  • To transfer Pastry to Pie Pan, fold it through the
    center and lift into the Pan; then Unfold and pat
    carefully into Pan, fitting into the angle all
    around the Pan.

  • Makes one 9 Inch Double Crust Pie,
    or two 8 Inch Pie Shells,
    or ten 3 1/2 Inch Tarts.


  • For a Pre-Baked Single Crust;

    Trim off Dough to within 1/2 Inch of Rim of Pan,
    then Turn Dough Under so folded edge is Flush with
    Rim of Pan.

    Flute Edge, then Prick Pastry closely all over with
    tines of Fork.

    Bake in Oven at ( 425 ° F ) about 12 to 15 Minutes,
    or Until Crust is a Light Golden Brown.

    After 5 Minutes, look at the Crust and Collapse any
    Bubbles by Pricking.

    Cool In the Pan on a Cake Rack.


  • For a Filled Single Crust Pie;

    Trim and Flute Edge but Do Not Prick.

    Put Filling In and Bake at ( 450 ° F ) 12 Minutes,
    then Reduce Heat to Temperature Required by Filling and
    Continue Baking According to Directions in Recipe.


  • For a Double Crust Pie;

    Leave Edge of Lower Pastry Untrimmed.

    Put in Filling, then Trim Even with Pan Rim.

    Roll Out the Rest of Pastry Large Enough to Fit Top of
    Pie, and Gash in Center for Wide Open Steam Vents.

    Moisten Edge of Lower Pastry With Water.

    Lay Upper Pastry over Filling then Press Upper and
    Lower Pastries Together to Seal.

    Trim Off Edge of Top Pastry 1/2 Inch beyond Pan Rim,
    Fold Overhanging Edge of Top Pastry Under Edge of
    Bottom Pastry so Fold is Even with Pan Rim.

    Flute Edge.

    Bake in Oven at ( 425 ° F ) 12 to 15 Minutes, then
    Reduce Heat to Temperature Indicated in Directions in
    Recipes.


  • For Tart Shells;

    Roll Out for Each Shell about 1/5 as much Pastry as is
    Required for a Single Crust Pie, and Fit into Small
    Individual Tart Pan.

    Trim, Prick, Place on a Wire Cake Rack, and Bake like
    any Single Crust.



*     Cheese Pastry     *


Method:
  • In Making Cheese Pastry, Use [ Plain Pastry ] Recipe,
    Increasing Shortening by 1 Tablespoon.

  • Add 1/3 Cup Grated sharp Cheese; an Aged Dry Cheese is
    Best For This.

  • Stir the Grated Cheese Into the Fat - Flour Mixture and
    Continue Mixing as for Plain Pastry.


    Another Method Of Mixing Is As Follows:

  • Roll Out Plain Pastry; Sprinkle Half the Surface with Grated
    Cheese, Fold the Other Half Over It, and Roll Out Again.

  • Repeat Until All the Cheese Has Been Rolled In.

  • This Method is Useful chiefly When Left Over Plain Pastry
    is Being Made Into [ Cheese Sticks ]
    but This Is Not Recommended For Pie Crust,
    as the Repeated Rollings Tend to Toughen The Pastry.

  • Bake Cheese Pastry as Directed for Plain Pastry.


  • Note: Cheese Pastry is Excellent for Apple or Cherry Pie.



*     Cheese Sticks     *


Method:
  • Make [ Cheese Pastry ]

  • Roll 1/8 Inch Thick, then Cut Into Strips about 3/8 Inch Wide
    and As Long As Desired.

  • These Strips May be Laid On Cookie Sheet and Baked as they
    are, or May be Twisted or Braided, Transferred to a Cookie
    Sheet, Then Pressed Down at Both Ends so they Will Stick
    To the Cookie Sheet and Keep Their Shape.

  • Bake in a Moderately Hot Oven ( 425 ° F ) 8 to 10 Minutes
    or Until Golden Brown, Watching Carefully To Prevent
    Overbaking.

  • Serve Hot or Cold.


  • Note: A Large Amount of Cheese May Be Used If Desired.



*     Bread Crumb Pie Crust     *


Ingredients:
  • 1/4 Cup Butter
  • 1/4 Cup Brown Sugar
  • 1 Tablespoon Water
  • 1 Cup Fine Dry Bread Crumbs
  • 1 Teaspoon Cinnamon


Method:
  • Heat First 3 Ingredients to Boiling; turn heat low and
    stir in Bread Crumbs and Cinnamon until well mixed.

  • Turn into 8 Inch Pie Pan and press uniform layer over
    the bottom and up sides.

  • Bake in Oven at ( 350 ° F ) for 10 minutes.

  • Chill and Fill with any Pre-Cooked or Chiffon Pie Filling.

  • Makes one 8 Inch Pie Crust.



*     Gingersnap Pie Crust     *


Ingredients:
  • 1/4 Lb. Gingersnaps
  • 1/4 Cup Soft Butter


Method:
  • Roll the Gingersnaps with a rolling pin to make Fine Crumbs;
    there should be 1 1/4 Cups of Crumbs.

  • Blend Butter and Crumbs thoroughly, then pat the mixture
    over bottom and up sides of an 8 Inch Pie Pan into a
    uniform layer.

  • Bake in Oven at ( 350 ° F ) for 10 Minutes, then Cool
    Thoroughly Before Filling with Pre-Cooked or Chiffon
    Pie Filling.

  • Yield: One 8 Inch Crust.



*   Graham Cracker Pie Crust   *


Ingredients:
  • 1 1/4 Cups Graham Cracker Crumbs,
               14 To 16 Crackers
  • 1/4 Cup Soft Butter Or Margarine
  • 2 Tablespoons Sugar


Method:

Hearts             Hearts             Hearts             Hearts


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