The first step in the making of plain pastry consists in sifting the flour with the salt into the mixing bowl. After this has been done, the fat should be worked into the flour, an operation that may be accomplished in three ways.
The method most commonly adopted is to work in the fat with the fingers; but this plan has its disadvantages in that it is not a very agreeable way and the fat becomes so warmed by the higher temperature of the fingers that it is liable to impair the finished product.Again, some persons mix the fat with the flour by means of a fork, using this utensil to crush the lumps of fat against the sides of the bowl.
By far the most satisfactory method and the one that produces the best is to put the required amount of fat into the bowl containing the flour and the salt, and then, with two knives, as shown, cut the fat into the flour until the particles of fat are about the size of a small pea. As can readily be seen, this method, which is perhaps as speedy as any method that may be adopted, has the advantage of being entirely sanitary.
The next step is that of adding the liquid to the mixture of flour and fat. Heap the particles up in the center of the bowl, make a depression in the mixture, and pour the water into this in a thin stream, stirring the mixture all the time with a knife or a spatula. Be careful to add just enough water to make the mass of fat and flour barely cling together. As soon as the water has been added, gather the mixture into a mass preparatory to rolling it out on the board.
At this point, flour the molding board or other surface slightly, shape enough of the dough mixture to cover a pie pan into a rounded mass, and place it on the floured space. Then roll it out with the rolling pin until it is about 1/8 inch in thickness, using a light, careful motion and keeping the piece of dough as nearly round as possible, so that it will fit the pan it is intended to cover.
When the rolling has been completed, roll the edge of the pastry over the rolling pin, hold it carefully over the pie pan, and unroll it gradually so that it will fall in the right place and cover the pan properly. With the paste in the pan, press it lightly with the fingers in order to make it cling closely to the bottom and the sides. Then trim the paste evenly by running a knife around the edge of the pan.
When this is done, the pan is properly covered with paste for a onecrust pie or with the bottom crust for a pie that is to have two crusts.
In case a one-crust pie is to be made, the kind of filling to be used determines whether the crust should be baked first or not. For pies that require comparatively long baking, such as pumpkin pie, for instance, the raw crust is filled with the mixture and the two, crust and mixture, are then baked in the oven together.
However, if the filling is one that does not require baking for any length of time, that is, time sufficient to bake the pastry, or if the filling requires a temperature that would be too low to bake the pastry, the crust should be baked first. In such an event, it is necessary to prick very thoroughly the bottom and the sides of the crust with a fork, so that the air that is confined in the pastry will not make bubbles by pushing the pastry up as it expands in baking.
A perforated pie tin is an advantage in the baking of shells or single-crust pies, for it prevents the air from becoming confined between the pan and the crust and producing air spaces that would cause blisters to form as the pie is baked. If desired, the crust may be placed over the back of the pan and baked, thus forming a shell that may be filled with a cooked filling and served.
When a double-crust pie is to be made, place the filling, which is usually fruit, on the bottom crust, but do not prick the crust in the manner just described. With this done, roll out the top crust and, mark it with a knife in any design. The design serves as an outlet for the steam that generally forms inside of the pie as the filling cooks; if no provision is made for the steam to pass out, it will push up the crust and thus spoil the appearance of the pie.
Next moisten the edge of the lower crust with a little water, putting it on with the finger. Then carefully pick up the marked crust, place it over the filling, and press it down so that the edges of the bottom and the top crust cling together well.
In applying the top crust, be careful not to stretch it. If it is put on loosely and pressed down on the edge of the lower crust without being pulled, the contents will not be so apt to cook out of the pie. Trim off the uneven edge with a knife and finish the edges of the top and bottom crusts in any desired way.
This may be done by fluting the edge with the fingers or making marks with the tines of a fork. When this has been completed, the pie is ready to bake.