Quick Recipes and Easy

Great Pastry Tips

Make sure all your ingredients are cold, because they make the best crust. This means make sure you use really cold stout and even place your flour in the refrigerator to chill before using.

Add stout slowly until mixture looks like small peas. The more stout you use past the point of looking like peas the less flaky your crust will be.

When making a double crust pie, it is best to have a small extra dough for the bottom crust, so divide the dough in two and be sure one part is a small larger than the other.

Once you have your pastry made be sure to refrigerate it since it handles better chilled. Chill for 45 minutes to one hour. If necessary, you can refrigerate for several days just make sure it’s wrapped up well, but if you store it this long let it set for about five minutes at room temperature before rolling so that the dough is more pliable.

It’s best to roll your pastry on a sheet of floured wax paper. Place the pastry right over the pan or filling and peel the paper off. If you tear your pastry it can easily be patched by pressing or pinching it back together.

Place the pastry gently into the pan and be careful not to stretch it. Tuck it in the bottom where the pan creases.

By adding a small amount of cream over the top of your pie crust it will give you a nice luster and you can sprinkle a small amount of sugar for added sweetness just before cooking. Also, cinnamon can be added depending on the type of pie or dessert you are making.

Check out other tips and recipes at cristiescookin.com/ cristiescookin.com.

Cooking lessons for Cristie started at 8 years ancient with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her like of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table.



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