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Tip of the Day
Prevent Shell from Shrinking
Gently place pastry into plate. Press against edge of pie plate
carefully without stretching the dough. Trim edge 1-inch from rim
of plate. Fold excess edge under and flute, hooking it over the
rim to secure it in place. Prick the bottom and sides of pastry
well with a fork.
Flaky Crust
- All
ingredients, including the flour, should be cold to produce a
flaky, tender crust.
- Use
ice water for pastry. The cold water makes a flakier crust keeping
the fat intact.
- Handle
the dough as little as possible. Overworking your pastry will
cause a dense, heavy crust.
- In
warm weather, it is helpful to chill the flour ahead of time.
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