Standard Flaky . Sweet . Almond . Italian . Strudel
makes enough for top and bottom crusts of a 9 inch pie (savoury or sweet) or several tarts, depending on the size of your tart pan.
N.B. It's important to handle pastry as little as possible.
It's the refrigeration before baking that does the trick. It makes the pastry flakier.
Many thanks go to my mother for teaching me how to make pastry. On that fateful day when I was barely 10 (or was I even younger?), my mother was making bread. I wanted to make something too. She decided that I should make pastry. I got through the cutting the shortening into the flour with flying colours and was happily adding a little water at a time and kneading, kneading, kneading... just like she was kneading, kneading, kneading the bread dough on another counter. Mom caught me on about the 500th knead and laughed, "Are you STILL mixing that???" We made the pie anyway and because it was my first pie, nobody complained (very much) that the pastry was like boot leather. However, I learned my lesson well and after that first disastrous time, ever since I was 10, I have to say that I can make great pastry.
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blog from OUR kitchen - A: Apple Pie
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Pastry & Fillings:
Apple Pie . Apple Tarts . Apricot . Berry . Cherry . Lemon . Mincemeat - Mom's . Mincemeat - vegetarian . Pecan . Plum . Pumpkin . Rhubarb . Strudel (Cherry) . Strudel (Peach) . Beef & Mushroom . Prune Onion Blue Cheese Tart . Sausage Rolls . Spinach . Tourtiere . Pastry
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ejm (aka llizard)
Toronto Ontario Canada