Pastry Review #1

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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.

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

Salt adds much more to pie crust than flavor.

Oil makes pie crust mealy and tender rather than flaky and tender.

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

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

The flour should not be sifted with the salt.