pastry chefs and sugarfree desserts

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

1. All ingredients, including the flour, should be cold to produce a flaky, tender crust.
2. Use ice water for pastry. The cold water makes a flakier crust keeping the fat intact.
3. Handle the dough as little as possible. Overworking your pastry will cause a dense, heavy crust.
4. In warm weather, it is helpful to chill the flour ahead of time.
   

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