Baking Illustrated: A Best Recipe Classic 0936184752, 9780936184753

Table of contents :
001 - Front Cover
002 - Front flap
003 - End Page 1
004 - End Page 2
005
006 - Also By Cook's Illustrated
007
008
009
010
011 - Contents
012 - Preface
013 - Welcome To America's Test Kitchen
014
015 - Baking Ingredients And Equipment
016
017
018
019
020
021
022
023
024
025
026
027
028
029
030
031
032 - High-Altitude Baking
033
034
035 - Quick Breads, Muffins, Biscuits, and Scones
036
037
038
039
040
041
042
043
044
045
046
047
048
049
050
051
052
053
054
055
056
057
058
059
060
061
062
063
064
065
066
067
068
069
070
071
072
073 - Yeast Breads and Rolls
074
075
076
077
078
079
080
081
082
083
084
085
086
087
088
089
090
091
092
093
094
095
096
097
098
099
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139 - Pizza, Focaccia, and Flatbread
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165 - Pies and Tarts
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214
215
216
217
218
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243 - Pastry
244
245
246
247
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281 - Crisps, Cobblers, and other Fruit Desserts
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299
300
301
302
303
304
305 - Cakes
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359
360
361
362
363
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378
379
380
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400
401
402
403
404
405
406
407 - Cookies, Brownies, and Bar Cookies
408
409
410
411
412
413
414
415
416
417
418
419
420
421
422
423
424
425
426
427
428
429
430
431
432
433
434
435
436
437
438
439
440
441
442
443
444
445
446
447
448
449
450
451
452
453
454
455
456
457
458
459
460
461
462
463
464
465
466
467
468
469
470
471
472
473
474
475
476
477
478
479
480
481 - Sauces and Accompaniments
482
483 - Index
484
485
486
487
488
489
490
491
492
493
494
495
496
497
498 - End Page 3
499 - End Page 4
500 - End Page 5
501 - End Page 6
502 - End Page 7
503 - Back flap
504 - Back Cover

Citation preview

America's TEST KITCHEN

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A Gift to the patrons of the San Rafael Public Library

from Vaughn Stratford Library Director, 1981-2004 and Gail Lockman Library Manager, 1986-2004 On the occasion of their retirements

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ALso BY THE EDITORS OF COOK'S ILLUSTRATED

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T/1e Best Recipe 'Tlie Best Recipe: A111erica11 Classic., Tlie Best Recipe: Grilli11g & Barbecue The Best Recipe: Italian Classics Tlie Best Recipe: ot1ps & tews Tl1e Best Recipe: Peifect Vegetables Tl1e Best Recipe: T/1e Q1,1.ick Recipe Tiie Best ReciJJe: Restaura11t Favorites at Honie Tf,e Arnerica's Test Kitc/1e11 Cookbook Here irt An1erica's Test Kitcf1e11 Inside Atnerica's Test Kitchen The Best Kitche11 Quick Tips Tlze Cor11plete Book of Pa..,ta a11d Noodles Tlie Cook's fll1,1strated Cornplete Book oj. Poultry Hoiv to Barbeci1e & Roast 011 tl-ie Grill Hoiv to Cook Chicken Breasts rloiv to Cook Cliinese Favorites How to Cook Garde,i Vegetables Ho·w to Cook S/1ri1np & Otlier Sliellfisl-1 Hotv to Grill How to Make a.n America11 La)1er Cake Hou; to Make Cookie Jar Favorites How to Make Ice Crearri Ho1A1 to Make M,effins, Biscuits, & Scones How to Make Pasta Sauces How to l\lfake Pot Pies & Casseroles How to Make Salad Hou; to Make Sa1,1.ces & Gravies Hotv to Make Si111ple Fri,it Desserts Ho1v to Make Soup Ho1.v to Make Stew Hou; to Saute

To orde1· any of 0L1r books, visit LlS at http: / / www.cooksillustrated.con1 or J1ttp: / / WWVir.an1e1·icastestkitchen.co1n or call us at 800-611-0759.

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BAKING

ILLUSTRATED

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A BEST RECIPE CLASSIC

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San Rafael Public Library 1100 E Street San Rafael ; CA 94901

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BY

COOK'S

T HE EDITORS OF

ILLUSTRATED

ILLUSTRATIONS JOHN

BURGOYNE

PHOTOGRAPHY CARL TREMBLAY KELLER+

KELLER

DANIEL VAN ACKERE

America's l'f,ST Kl 'rC11EN

A ME R ICA'S BROOKLINE.

TEST

KITCHEN

MASSACHUSETTS

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• Copyright ©2004 by the Editors of Cor,ks J/l11strate,I ,\11 rigl1ts ,c,erveJ. No 1,art ot this book may be l'CproduccJ or transn1ittcd in any n1a11ncr whatsoever withot1t written pen11ission from the publisher, except in cl1c ca,c of brief quora1ion, e,nboJu.:J in critical articles or reviews. . 's 'I est J{j' tcl· 1cn A 1ncr1ca

17 Station Street

Brookli,1e, lVlA 02445 0-936184-75 2 Library ofCc,ngress Cataloging-in-[>ublicarion l)ata The Editors of Cook'.r ll/u.owdcr, a11d sa lt.

Cream Biscuits with Cheddar Cheese ft1es l1ot 011t of-t/, c ve11. . Lecri11g tl1c111 cool _[1 es tl1eir re:,;t11re. 1

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1

2

cups ( I O ounces) unbleached all-purpose flour, preferably a lower-protein brand such as Gold Medal or Pillsbury

I

tablespoon baking powder

3

tablespoons sugar

1/ 2

S

/1 I

butter evenly over the dry i11gredients. Cover and proce s ,,,ith twelve 1-second pL1lses. Add tl1e ct1rrants and qt1ickly n1ix in 01· pul e one ,nore time. Tran fer the dough to a large bo,vl. Stir in the heavy crean1 with a rubbe1- spatula or fork L1ncil tl1e dougl1 begins to forn1, about 30 seconds. --1-.

5. Transfer the doL1gh and all dry flour bits to a cot1ntertop and knead the dough by hand ju t t111til it con1-e together into a rough, slightly sticky ball, 5 to 10 seconds. Following the illustr·ations on page 137, cut the scones into 8 ,vedges. Place tl1-e ,vedges on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated for tlp to 2 hours.) 6. Bake t1ntil the scone tops are light brown, 12 to 15 n1inutes. Cool on a wire 1-ack for at least 10 1ninutes. Serve warm or at roon1 temperatt11-e. ~

VARIATIONS

Glazed Scones A ligl1t crea111 a11d sugar < ~laze gives these scones r1r1 attractive :slzeen arid a sivceter j7avor. if baking tlie sco11es i111111ediatefJ1 after rriakir1g tl,e doitgh, brus/1 t/1.e do11g/1 j11st before c11tting it i11to 1~1edges. Follow the recipe for Cream Scor1es, brushi11g the tops of the scone ,vith 1 tablespoon heavy crean1 and then sprinkling then1 with 1 tablespoon suga1- jt1sc before baking the1n.

teaspoon salt

Cakey Scones

tablespoons cold unsalted butter, cut into

A 11 egg c/1a11ges the te;-c/1,/re a11d color and /1elps tl1ese sco11es stay f res/1er lo11ger, 11p to 2 days i11 a11 airtigl1t co11tai11er.

1/ 4 -inch 1

~

cubes

cup currants cup heavy cream

1. Adjust an ove11 rack to the 111iddle position a11d he,1t rhe o,·e11 to - 1-2.) degrees.

Follow the recipe for Crean1- Scone , reducing the butter to 4 tablespoons and the crean1 to ¾ cup. Add 1 large egg, lightly beaten, to the dough alo11g witl1 the cream.

2. lJlace the tlour. baking po\\·der, SL1ga1-, • nd

salt in a large bo,,·1 or the \',or·kbo,,·I of a food pr-o ce or titted ,,,ith the n1ecal blade. Whi k together or proce . ,,·ith six l -secor1d pulses. .., . It· 111.1king b'-l1and. Ll\e t,vo k11ives , apa trv; J b le11der. or )·our fingertip ;111d qL1ick1) CLlt i11 the b11 tter u11t1l the 111ixture re -en1ble coarse n1ea1 ,,·icl1 ,1 fe,,• slightly· lar·ger butter lu11-1ps. If u ing a

Ginger Scones Follow the re cipe for C1·ea1n Scones, ubstituting ½ ct1p chopped crystallized ginger for the currants.

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1

to

d proces or. rerno,·e the co,·er and di t1-ibt1te the

Cranberry-Orange Scones Follo,v the recipe for Cream Scones, adding 1 teapoon gr·ated orange zest witl1 the butter a11d subtitt1ting ¾ cup dried cranberrie for the curra11ts.

QUICK BREADS

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BISCUITS, AND SCONES

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Lemon-Blueberry Scones .\ Ii.\· tl1c ,i1>11,/1111111 ,111,i 11•/11,/t·.

Ft)lltlL th e 111ixi 11 g, k11eading, ;111,I ~l1:1 1,i11g tecl111ic.1t1cs. We st:1rccd w itl1 a co1n111011 baker's perce11t:1ge fc>r wJ1itc· bread: 1()() percc1it nou.r, 65 percent water, 2 11erce11t s:1lc, a11d (J.5 pc:,·ce.nt i11stanc yeast (10L1gl1l y (1 cups flot1r, 2½ to 2½ cups water, 2¼ te:t'iJlc)o11 s sa lt, and 1½ tlyse Wrirks," ()tl ~)agt: 1J5.) l{ igl1t lcl the top c a 1,iecc· of parch111e11t a11d fi11,1lly lt1ck i11t tl1e classic.. fc>otball sliapc. Nc,w we were re,tc!y to l?,1ke tl1c bre;1cl. I !ere we were gLtic.ied by tl1 ree tt·ch r1 itJUt:!> fro111 prior tt:st kicche11 ir1vestigatic>ns: ,t !)last c)f l11gl1 l1cat rigl1t at tl1c beg1r111i11g le) 111axil11i:rt: l,,11f l1eight; a sl1ot c>f scearn at the 0L1tset to l1el1, tl1e loaf rise a11d tl1t: crt1st c1cvelc>p; a11d a l1ot baking sto11e to provide ,111 eve11, s1..1stai11able heat. We tr1ecl baking tl,c lc>af t:11tirely at 5(JI) degrees but .founcl we r1cedt:d to tt1r11 t lit: ovet1 dow11 to 45() degrees after 1() 1i1in11tes tc1 kt:cp the c..rL1\t fron1 6L1rt1ing. We.! were baffled, tl1ol1gl1, wl1en tl1c crisp crL1st that c111erge11ly ~

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loc)ked and tasted n early identical but were perfect i 11 l1cigl1t, cru st, and cru 111b, with a11 tin believably at1tl11.;11tic flavor.

Rustic Italian Bread MAKES

I

LARGE LOAF

~J '/1£s recipe reqi-tires a bit cif 1,atic1-1ce- tfte sportge, iv/1ic/1 ~ive.~ tlte bread j1a11or, mi1st be r11ade 11 to 27 l101,rs /Jejc>re t/1e dot,1,r;li is niadc. vVe firid it 1·~1akes tl1e niost sc•1·1se to JJrepare the spo,iie (111l1icli requires ji1st 5 111i1111tes of l1ands-ci11 i11ork) t/1e daJI /Jejore yo,,, i11a11t to bake tl1e lirearl. 011 tlte seco11rl day, re111ove t/1e s1,011ge fro1-11 rl1e rcfr(~crator arid begi,i step 2 at least 7 /,ours before yo1,1 ·111a11t to serve t/1 e bread. !f )IO tl ()Ull'I t1,11ci sta11rlir1g rriixer ~e i11 the boi11l /Jo t-11/s, ir,. step 1 yo,, ca11 refrigerate tl1e sp,,11< i11 ivhic/1 ii i11a:s rl'iade. U.,e tl1e secor,d /,oi11l to 111ake tlie rlc11,1i l1 ir1 stezJ 2. Ha11e ready a spray bottle filled 111it/1 ' 111ater_for rnisti11< ~ the loaves. SPONGE 2 1/4

I

cups ( 11 ounces) bread flour teaspoon instant yeast cup water, at room temperature

DOUGH

0

J>EJ~l~l~( :'r Sf., IC:Es 1~1~0M C,l~U 'TY l.,()AVES

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Artlsn11al bre;ids, like l, ustlc I Lalian Brc.id and I lc.1rty Country Bread . h,1vc l1cavy cru sls Lhnl cn n be dlfOcult to slice neatly. Often the

br ad kn ife falls Lo cut all tlie wriy througl1 the thick bottorn crust . The resul l Is th~t you must yank th e slice free frorn th e loaf. often Lea ring I l In the process. To slice a cru sty loaf nc, Lly, turn the loaf on Its side and cut through Lhe top and bottorn cru sts simultaneously. The cru st on th e side of the br , d. which,~now facing down , is often thinner nnd easl r to slice.

3

cups ( 16 1/2 ounces) bread flour, plus more for dusting the work surface and hands

I I 1/3

2

teaspoon instant yeast cups water, at room temperature teaspoons salt

1. FrJ)ratcc1 ,111LI

tl1e clclLlgl1 1s for111eci (tl1c doL1gl1 sl1oulcl clL·:ir tl1e sicies of tl,e l1clwl lJt1t st1tk to tl1e l>tto111), :-1l)oL1t

4 1111nL1tcs. l11crcase tl1c 111ixcr s11ced. to 111eciit1111 low a11cl co11ti11t1t· to k11eacl Lt11t1l tlie do11gl1 fc1red i11 ,1 .1·r11111fi11,f! 111i.\·er. SPONGE 2 1/2

cups ( 12 1/1 ounces) unbleached all-purpose flour

1/4

I 1/2

teaspoon instant yeast cups water, at room temperature

DOUGH 4

cups (20 ounces) unbleached all-purpose flour, plus more for dusting the work surface, hands, and dough

I

teaspoon instant yeast

2

teaspoons salt

I 1/2

cups water, at room temperature

[>lace tl1c floL1r, yeast, a11d water in tl1e bowl of ::i sta11di11g 111ixcr fittL·c..i with the paLidle. Mix at the lovvest speec1 L1t1til tl1c i11g1·edients for111 a L111ifor111, sticky 111ass, abot1t 1 n1i11t1te. Scrape dow11 tl1e sides of tl1c bowl with a rubber patL1la a11d tt1rn tl1e 111ixer to tl,c scco11d lo,111est speed. Mix u11til tl1c sp()11ge bt:co111es a glt1 ti11ous n1ass, aboL1t 4 111i111..1tes. I~e111ove tl1e bowl fron1 the 111ixer, cover it tigl1tly witl1 pla~tic w1·ap, a11d allow it to sit at cool roo111 ten1pL'ratt1rc (6() to 70 degrees) over11igl1t. 2. Fc)R 1·111: Dil curec.1 c,lives. ·r11cir pt1tler w;1, :1 givt·11, tt\ w;1, ,1 C,1t111g c)f 'it1g;1r. (;r,111t1l,1te,! st1gar IL·11t l1ttle fl,tVr, sc, we cl1o)e cl;1rk i:>1st ir111)orL;111t elc111e11t r,f a prc>11cr stic·ky bL1ri. Wl.: fot111rJ 111,i\t ry cr1111l11 11i11 g l1row11 sugar, c·raJ' tl,c· {Jrr1ly 111i1/1 salt. I

recipe Pizza Dough (page 153)

I

tablespoon coarse salt (kosher)

2

teaspoons coarse-ground black pepper

I

teaspoon fennel seeds, chopped fine (optional)

l . t>1·epn,re tl1c clot1gl1 ,ls d irccte(~. Acijtrst ar1 ove11 1·ack to the 111idtile positio11 a11cl l1cat tl1e l, 111,t1·.1tl til ' ,1 ll1111• 1111111[111,, ~ it"' sl,1!..!t' \\ l11cl1 , 1,•t·,

Alµl1.1111,t.111

l11tli;1

Ill tc1,1st

1lc1,1v11

11111)11~\ll

l11.• l)Jl'Jl,lll'tl t1111lkly witl1

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l'.1k1st.111

till('\ l\t)l I L'ljlllll' ,I l,111µ llllll' tt) Llt'\'t'lllJl Ll11..· l' l)lll -

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l'Vl'l1 lllllll' (illll'.

11111(11111111 1il ('1'11,11:

A111>tl1t·1 g rt•,11 111 ,1 ,1,l·r,· ,,.l. 111.1tll· ,1ll111g tl1l'

tl1t·i1 1·1,,v ll'lili(·:itt· 111,• ll.1vc11 ,1111l t,•x 1111,· l1 l1rt•,1tl , I 1: t tilt' L10Lt~l1

As1,111 st yll· f l.1tl1rl·,11I 111 :1 ll't i[ll' tl1.1l t (>ttlll l1l'

.111

lllllll' l(l 1()()111 lt' lll()l' l ,l lllll' ;11111 tl11..·11 J11'l)l-l'l'l1 \'Vltl1

l'ilSily j)l'l'j),lll'll ,ll ll(lllll' . Af'tl'l

l'l'S l',11( l1i11g

't111 L,\tl 11111L· l1 11t·r· ,1 111t•t'l'

,11\(I

('. jll'l lllll' llli11g

tl1t· 111lli11 µ ,l illl (' (ll)k111g

,,,iLl1

Wt· 111111111 tl1 ,1t lliv1ll' Lc:11cll'1· ll'Xlt1rc·, 111 t·,1 .1111i g Wl' c:c111 lcl 1:1kt• ;1(lv:i11l;1gl'

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tl1t·

f lav11,I s 1til', tl vv;1s ''s 11 s11t•11 tit·ti '' c111 till' l11 1l1IJl t·s .1 11 t l tl1tl11 't lit· 1·1.it 111 tilt' p.111.

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,1 l l'st 1IL , tl1t· l,rt·,111 1li l l IJlll tllt1k l'Vt·11 ly. 'l"ti ~,, lvt.· tl1.1 t 111c>l1 ll· 111 , we ltl k t·t l tl1 t· f' irst s 1tl L· 1111 ,1 () s1.·t ,i11tl s, 1111111 ~111:1 ll l111l1l1 lt•tt 'I 11sr· r1 jcJcirl /!Y11 r1•f111r

1,, 1111.\

t/1i, 111·r)1 stir/.')! rl1it//.tf1 f,r•r1111sr· yo11 1t1c1y

f111r11 ,1111 t/11· 11111/11r. /11 .1 /1 •,11/1 111ix 1/11' rl1>t~!tl1 111it/1 ,1 sta11cl -

r,,

1, ' f'1·;111sft:r ll1c do11gh tc) a ligl,tly oiled large

1111 ·!/1111/ /1 fll'l//1ir/1•1/) 1 /11' !//flt /YI' t/1 r1I t/11• l'lli.\, /11,~ rll1rl k1·1.(1 r1d -

l>owl , cc)vt:r witli 1,l ~1sti c wr~1p, ~111d place in a draftfrt:t' s11ot t111ti! tl1c clougl1 has doubled in bulk, :1lJc)11t 45 111i11t1tes to 1 l1our. (At tl1is point, the clc>L1gl1 c:111 l)c J:>t111 cl1cd dow11, wrapped tightly in ~)l,1stic: wraJ), a11d rcfrigcr;1t1;c.l up to 2 days.)

y,,11 111t111f

111i.

1/11' rl,>1(~!1 fJ)I

/11,c( ti1t11·1· 111i// i111rr•r11r· 1·11/,.1 l r111rl,1fly.

111i/f

/1'1 i11

/ lf{)(('SJ

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2 I 1/1 1 /4

blcs ::ippcar 011 the sL1rface of the tlcJt1 g l1, abo L1t 3() se 011cls. Witl1 to11gs, f1ip the \)rt•acl a11d ccJok L111til tl1 e botton1 is speckled a11d (ICL' l1 goltlrcbaked Pie Sl1 ell Coatecl w1tl1 Cru111bs

raharn C racker I fl l : l ; I (>f tM A l'f' f I, ' f'A ll>LE J>J[ 18.~ Apple Pie witl1 C rystalli zed Gi11gcr Apple J>ie witl, f)ri cd FruiL Apple Pie with Fresl1 C ranberries

SWE J~'J 'I'A ll'I f'A5'J l Cl-I El-l. It Y J>f E 194

MOJJERN MfNC MEAT l'IE 195

.5 UMMER BE ll lt Y l'l , 197

CUSTAIZD l'IF 199

C It J:.A M 22 ,~ K., w,, Jl asp b Al, Mf)N l ) ' f'A f ' f 2.lo

{JAS' f'A / ll( )I I A 2.1S Past;i fro] la ll I ) OLI blc

Le111on u tard Pie Orange C L1~tard f>i e

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✓

c: rtl Sl

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JAM ( . ltC)\"f A'l A 2J6

201

SWEET f'OTA'fO f>JE

f lt 6'-; JI 1:1tu 1·1· 'J'A lt' f w 1·1·1 f l'A\ I IZ.Y

l'A 5 l ll Y C, lt 1-.A, M .26

LATTI C -TO L> J>I:.ACH J>JE

PUMl.1Iie Butterscotch Crea n1 J>je C f-1a t C l1 (.· I' I I : W I. f l f SI' I NA ~ I I A N I > I I~- J A (Sl'A NA lf' I A) .i.1R PIJ yllc, 'J1ia11 glt:s w itl1 S11i 11;1cl1 a11,J l·c: t,1

l'I IYI ].() I'll, Wl 'f'l r Ml~A r AN!) ltf(J l~ (Kl{ l~A I ( >l'I ' I A) i52 l' hyll o ' Jria11glcs w1tl1 Mc,1t a11cl lt 1c1.

1'1-IYI I() l'lf, WI [ 'JI c;J Jl : l~~r~ (' I Il l( )f'I J'A) 25 3 J.>l1 yll o 'J r iniiglc~ w itl1 C, l1 t·est•

178

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PIES AND TAR1S

IF

THERE

IS

ONE

TASK THAT STRIKES

FEAR

into the l1ea1·ts of novice bakers, it is pie n1aki11g, but it need not be a vexing endeavo1·. The key is to use the right recipe and the right tecl111igue. We pron1ise yo11 tl1ac any of the pies in this chapter will be far superior to anything you co11ld order tl11·011gh the mail, pick 11p from a super111arket bakery, or fashion frorn a prefab piecrust. This cl1apter includes all our favorite pies: fr11it pies s11ch as apple, blL1eberry, and peach as well as custard and crean1 pies such as pun1pkin, chocolate crean1, and len1on 1nerir1gue. Tarts are sin1ilar to pies in tl1at they co11tain crt1st arid filling, but the dougl1 is usually sweeter tl1an pie dough and the amo11nt of filling is reduced. The overall effect is generally n101·e sopl1isticated. Most tarts are baked in a shallo"v 1·i11g pan witl1 a retnovable bottorr1. Some tarts are baked f1·eeforn1 on a baki11g sheet, with the cr11st folded up and over· the edges of the filling. Recipes for fresh fruit tarts (botl1 f1·ee-forn1 aJ1d classic patisserie tarts baked in a pan) are i11cluded, as ,ve11 as 011r favorites such as len1011 tart, chocolate t1·uffle tart, Italian fig-walnut tart, and linzertorte (an Austria11 aln1ond and jarn tart). The chapte1· ends with recipes fo1· savory tarts, quiches, and phyllo pies.

PIE TIPS Why is it that some cooks produce piecr11sts that are consistently tender and flaky, while othe1·s, despite their best intentions, repeatedly deliver· toL1gh or crun1bly crusts? Essentially, pie dough is a simple affair with a sho1-t ingredient list consisting of flour, salt, suga1·, fat (sucl1 as butter or vegetable shorteni11g), and water_ The two areas n1ost crucial to making pie doL1gh are the te1nperat11re of the fat and water and the method by which. the dough is 111ixed. Rolling the dough, which most people mistake as the onerous part of pie n1aking, is a cinch once you l1ave the right dough. Here are tips for making pastry SL1ccessfull)'· USE COLD BUTTER AND SHORTENING Cold butter and shortening make a big contribution to the flaki11ess of 011r piecrust, and it is in1portant that the shortening remain cold a11d not 111elt until it enters the oven. As tl1e butter heat during baking, stean1 is produced. The stean1

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