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5 Classic Pastry Recipes that you have to know as a Baker

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  • 5 Classic Pastry Recipes that you have to know as a Baker


    As an aspiring baker, pastry is a delicate topic. We have listed below 5 classic pastry recipes to try out. Note that a small amount of baking powder will make pastry lighter, more tender and more digestible.

    This article is part of our Baking Recipes series where we bring to you new and updated recipes to try out!


    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 it is made and be allowed to stand several hours before using.

    Pastry flour is better than bread flour for pie crust in my opinion.

    List of recipes in this article:
    1. Plain Pastry
    2. Rich Pastry
    3. Apple Pie
    4. Pumpkin Pie
    5. Lemon Meringue Pie
    6. Strawberry Pie

    PLAIN PASTRY


    This recipe is for one large pie with top and bottom crust.
    • 2 cups flour
    • 2 teaspoons Baking Powder
    • ½ teaspoon salt
    • ½ cup shortening
    • Cold water

    Sift together flour, baking powder and salt; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough). Divide in halves; roll out one part very thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Place loosely over pie, bringing pastry well over edge of pie plate. Trim off extra paste. Press edges of pastry with fork. Prick or cut two or three slashes in top of pie crust and bake in hot oven.

    RICH PASTRY
    • 2 cups pastry flour
    • ½ teaspoon Baking Powder
    • ½ teaspoon salt
    • ⅔ cup shortening
    • Cold water

    Sift flour, baking powder and salt; add half the shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out.

    Divide in halves; roll out one half very thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put on pie plate. Repeat with other half for top crust.


    APPLE PIE
    • 1½ cups flour
    • 1½ teaspoons Baking Powder
    • ½ teaspoon salt
    • ⅓ cup shortening
    • Cold water
    • 4 apples or 1 quart sliced apples
    • 4 tablespoons sugar
    • 1 tablespoon butter

    Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.

    PUMPKIN PIE
    • 2 cups stewed and strained pumpkin
    • 2 cups rich milk or cream
    • ¾ cup brown or granulated sugar
    • 2 eggs
    • ¼ teaspoon ginger
    • ½ teaspoon salt
    • 1 teaspoon cinnamon

    Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.


    LEMON MERINGUE PIE
    • 2 cups water
    • 3 tablespoons cornstarch
    • 2 tablespoons flour
    • 1 cup sugar
    • 3 eggs
    • 4 tablespoons lemon Juice
    • 1 teaspoon grated lemon rind
    • 1 teaspoon salt

    Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix cornstarch, flour and sugar with ½ cup cold water until smooth; separate eggs; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown slightly in slow oven.

    STRAWBERRY PIE
    • 1 cup flour
    • ½ teaspoon salt
    • 2 teaspoons Baking Powder
    • ¼ cup cold water
    • 4 tablespoons shortening
    • 1 quart strawberries

    Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly, just enough to make a stiff dough. Roll out on floured board and use for bottom crust of pie, being careful to fold the paste well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.

    If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and one tablespoon water) and return to oven for one or two minutes until syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows:

    Add ½ cup sugar and ½ cup strawberries to 2 cups boiling water; bring to a boil and strain; add one tablespoon cornstarch which has been mixed with little cold water. Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick. Pour while hot over strawberries. Serve either hot or cold.



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