Pastry Review #1

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Salt adds much more to pie crust than flavor.

The shortening is cut into the flour until it resembles particles the size of salt.

Fat adds flakiness because it separates the layers of gluten.

Fat makes pie tough because it causes gluten development in flour.

Oil and margarine are the two most common fats used to make pie crust.

Pie crusts are made from four basic ingredients: flour, fat, salt, and water.

Water provides moisture to help gluten form and produces steam for flakiness.

Flour gives structure to the pastry.