50+ Friends Club Cookbook
Pies and Pastries
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Piecrust Perfection Tips
From the Kitchen of: Paz
Comments: These tips are from Rose Levy Beranbaum's Book "The Pie and Pastry Bible". Also published in the November, 1998 Family Circle magazine.
- Work only with cold ingredients.
- Buy bleached all-purpose or pastry flour. It's practically impossible to succeed with any other kind.
- Substitute pastry flour for all-purpose by using 1 cup plus 1 Tablespoon of the pastry variety for each cup of all-purpose.
- To measure flour, lightly stir, then dip cup in and sweep off excess with knife.
- Chill finished dough for 1 hour. Before rolling out, remove from fridge and let sit for 10 minutes.
- Work quickly so dough doesn't soften.
- Roll from center out.
- Lift and move dough now and then to make sure it's not sticking.
- Reroll scraps by stacking atop one another, side by side if narrow. Wrap in plastic and chill until firm. Roll between sheets of plastic to avoid adding flour.