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66
FRIDAY, DECEMBER 28, 1990
Savory Pies Make
Succulent Meals
ETHEL G. HOFMAN
Special to The Jewish News
M
y
friend Reba is
blessed with chil-
dren and families
who all live within a few
blocks of each other. On a re-
cent afternoon, I found this
60-years-young grandmother
up to her elbows in flour, roll-
ing perfect pastry on her but-
cher block table. Two trays of
richly browned Cornish
pasties were cooling on the
counter, another two trays
were cooking in the oven.
When I walked in, she was
well into the apple pies.
This must have been how it
was in past generations, I
thought, when one of the
housewife's goals was to
transform cheap ingredients
into succulent, hearty meals
to satisfy her whole family.
For our ancestors, basics
such as flour and fat formed
the foundation of such tradi-
tional dishes as the dump-
lings in cholent and knaid-
lach. Delicate pastry, which
required a finer-milled flour,
was regarded as food for the
rich.
Not so anymore. All purpose
flours and/or pastry flour are
cheap and plentiful. But
speed is of the essence and the
cost of storebought, prepared
pastry is well within the
budget of the average
homemaker. But call it what
you will — nostalgia or the
satisfaction of turning raw in-
gredients into something
delicious to eat — I haven't
tasted storebought pastry
that comes close to the tex-
ture and flavor of homemade.
Besides, mixing from scratch
means that ingredients may
be added to make a pastry
unusual; and braids and
leaves made from pastry
scraps may elevate a dish
from the ordinary to the
spectacular.
Tips for Perfect Pastry:
• Work in a cool kitchen. If
warm, allow extra chilling
time.
• Add just enough ice water
to bring dough together. (To
make ice water, cover ice
cubes with cold water and
pour off as needed.)
• Knead dough lightly.
Don't pound as in bread
dough because this makes
pastry tough.
• When lining a pie plate or
topping a pie, don't stretch
Ethel Hofinan is a writer in
Pennsylvania.
pastry or it will shrink as it
cooks.
• If pastry edges brown
before filling is cooked, cover
lightly with foil to prevent
burning.
• If you own a marble slab,
use it to roll out pastry.
• Dust surface and rolling
pin (rather than pastry) with
just enough flour to stop
pastry from sticking.
To Assemble a Pie:
• Roll out chilled pastry on
lightly floured surface. Cut a
narrow strip to fit around the
edge of the pie dish.
• Spoon filling into dish.
Cover filling with rolled
pastry and cut to fit dish.
• Brush pastry strip with
water and place, wet side
down, on pastry topping.
Press lightly to seal.
• Decorate with pastry
trimmings. Make a couple
slashes with scissors or knife
in top of pie for steam to
escape.
• To bake a pie topped with
shortcrust pastry, preheat
oven to 375F. Brush with
beaten egg to glaze and bake
for 30-35 minutes until
golden.
ALL-PURPOSE
SH ORTC RUST PASTRY
2 cups all-purpose flour
1 /4 teaspoon salt
2 /3 cup margarine, chilled
4-5 tablespoons ice water
Place flour and salt in food
processor bowl. Cut in mar-
garine and process, using
pulse method, until mixture
is like fine breadcrumbs. Add
just enough ice water to bind.
Turn onto floured surface and
knead lightly. Cover with wax
paper and chill for 20 to 30
minutes.
Less Washing-up Method:
In a bowl, cut margarine into
flour and salt. Rub with
fingers to fine breadcrumb
consistency. Add water as
above.
Variations: Cream Cheese
Continued on Page 68