18
—Lancaster Farming, Saturday. April 20,1968
For the
Farm Wife
By Mn. Richard C. Spence, Food Editor
Great American Dessert
The
Fresh-from-the-oven homemade pie with
a light, tender, melt-in-your-mouth crust is
still the all-time favorite American dessert.
Ask any man.
Good pastry is described in terms of
flakiness and tenderness. A pastry that has
both of these characteristics is preferred. But
of the two qualities, tenderness is most im
portant. Pie crust tenderness is encouraged by
conditions that limit both hydration Crate of
moisture absorption) and the development of
gluten. Gluten is formed when gliadin and
glutenin, the two protein substances in flour,
combine with water. Gluten has an elastic
strengthening quality which increases as the
SPENCE dough is manipulated. The more gluten that is
developed, the less tender the the layers of flour and water,
pastry. Of all the edible fats, separating them. Then, during
lard has the greatest shorten- baking, the shortening melts
ing value or ability to prevent , .. ,
the cohesion of gluten strands anQ m ™ lns the layers pro
during mixing, thereby shorten- ducmg flakiness. This is why
ing them and making the prod- pie crusts made with hot water
uct tender. Hydrogenated vege- or by the beaten method can be
table shortenings are next in delicious but not as flaky as
value followed by margarine those made with cold water,
and butter. Hydration and de- Hot water softens th shortening
velopment of gluten are also before baking, allowing it to
limited by adding a minimum penetrate the flour. Too much
amount of water and mixing as
little as possible after each ad-
dition
The controversy over whether
the shortening should be cold
or at room temperature goes
on. The decision is dictated by
the desired result Cold short-
ening contributes to a more
flaky texture than shortening at
room temperature, But at the
cost 'of lesser tenderness-
When a pastry dough 5 s rolled
flattened into sheets between
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shortening in proportion to oth- Sift together flour and salt,
er ingredients will make a crust Cut shortening into flour mix
greasy, crumbly and difficult to ture until pieces are size of
handle: too little will make a sma ll peas Blend beaten egg,
solid, hard, tough crust vinegar and water together
A basic pie crust formula re- Sprinkle dry ingredients with
quires flour and water for liquid, a little at a time, mixing
structure Too much flour will lightly until dough begins to
make a crust tough, dry and stick together Use only as much
hard; too little will make it dif- liquid as necessary Press into
... ' " '
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25 North Duke St.
Phone 393-0601
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Mon. thru Thurs. Frl.
9 to 4:30 9 to 6
flcult to roll out and pick up.
Water is used to bind and hold
together the ingredients. Cold
water, besides keeping the
shortening from melting, has n
greater expansion when it Is
changed into steam during bak
ing than hot water has.
In pastry, salt is used for
flavor. .The amount should not
be excessive or it will overpow
er the taste of the filling.
The outside characteristics of
pastry should be analyzed, too.
Careful manipulation and hand
ling gives an even crust thick
ness all over and a crust that
fits the pan well. Correct bak
ing time and temperature
should produce a crust that is
light golden brown with dark
er brown edges.
A vinegar pie crust is often
referred to as a “foolproof”
formula. The role of vinegar,
an acid, in the dough is to in
crease the solubility of the glu
tenin in wheat, making the
dough- more mellow and crust
more tender. The dough is easy
to work with.
2 cups sifted enriched flour
'A teaspoon salt
Vz cup shortening
1 egg, beaten
1 tablespoon vinegar
3 tablespoons cold water
Desired filling
Milk
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INSURED TO $15,000
« *
« *
DOUBLE CRUST
VINEGAR PASTRY
Sat.
9 to noon
ball; divide in half. Roll one
portion on lightly floured sur
face to circle H-inch thick; fit
loosely into pan. Trim pastry.
Fill with desired filling. Roll out
remaining dough; prick or slash
to allow steam to escape. Ar
range top pastry over filling;
trim, seal edge and flute. Brush
with milk. Bake in preheated
425 degree oven 20 to 25 min
utes, or until lightly browned.
The characteristics of this hot
water chocolate crust are ten
derness and a cookie-like tex
ture—a mealy, rather than flaky
texture, because there is a more
thorough blending of flour and
fat.
CHOCOLATE
HOT WATER PASTRY
cup sifted enriched flour
teaspoon salt
tablespoons sugar
tablespoons cocoa
cup boiling water
teaspoon vanilla extract
cup shortening
Sift together dry ingredients.
Add hot water and vanilla to
shortening; beat with fork until
smooth. Sift dry ingredients
over creamed mixture; stir in
well. Dough should cling to
gether. Press into ball. Roll out
on lightly floured surface to cir
cle Vt-inch thick; loosen fre
quently to prevent sticking. Fit
loosely into pan; trim and flute
edge. Pnck bottom and sides
with fork to prevent puffing.
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HOLLAND
STONE
Ready-Mixed
CONCRETE
New Holland Concrete Products
New Holland, Pa.
Bake in preheated 400 degree
oven 8 to 10 minutes, or until
done.
This recipe produces a rein
erator pie crust dough rk
different and golden yellow
color.
GOLDEN CREAM
CHEESE PASTRY
Vi cup butter
1 pkg. (3 oi.) cream cheese
1 cup sifted enriched flour
5-4 teaspoon salt
Cream butter and cream
cheese together until smooth
Sift flour and salt together; add
half at a time to creamed mi\.
ture and mix until thoroughh
blended. Form into flattened
ball and wrap in waxed papei
Chill until dough handles easih
(45 minutes in freezer or ovei
night in refrigerator). Roll out
between layers of waxed papei
ox on floured surface, to circle
Vi inch thick; loosen frequenth
from surface. Fit loosely into
pan: trim pastry and shape
edge. Prick bottom and side*
with fork to help prevent puft
ing. Bake in preheated 450 de
gree oven, 8 to 10 minutes, oi
until lightly browned.
The beaten method of prepai
ing a pie crust dough is appeal
ing because it conserves phjsi
cal energy.
■ Continued on Page 19)
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BEGINS
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9 South Duke St., Lancaster
)ur assortment o f curtains,
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Estimates on custom
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(ointment call 392-1221
CONCRETE
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» • • •
397-3721>
354-2114