Tips & Hints > Baking > Pastry

Pastry

A small amount of baking powder will make pastry lighter, more tender and more digestible.

Pastry should rise in baking to double its thickness, and be in light, flaky, tender layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. All materials should be cold and pastry is improved if put into the icebox as soon as made and allowed to stand several hours before using.

Pastry flour is better than bread flour for pie crust.

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Source

The New Dr. Price Cookbook (1921).


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