Making Perfect Pastry
***If your pastry dough is crumbly, add more water, one teaspoon
at a time. Gently toss the flour mixture and water together until
moistened.
***If you pastry is tough, use a pastry blender to cut in the shortening
until all of the mixture looks like small peas. Don't over mix Toss the
flour and water together only until all the flour is moistened. Try using
less flour on your rolling surface.
***If your crusts tend to shrink, mix in the water only until evenly
moistened. Let the pastry sit for 5 minutes if is hard to roll. Don't
forget not to let your pastry stretch when transferring it from the
rolling surface to the pie pan.
***If your bottom crust is soggy, use a dull metal or glass pan.
Not a
shiny metal pan. Patch any cracks in the pastry before adding any
fillings. Finally check the oven temperature; if it is too low, the bottom
crust won't bake properly.
To give your crust a shiny appearance, brush it just before baking with
a slightly beaten egg white. You can also sprinkle your crust with
cinnamon sugar.
To give your pie crust a classic edge, trim the crust 1/2 inch beyond
the edge of the pan and fold under to make a plump pastry edge.
Take the index finger and thumb on your left hand and place on the inside
of the crust. Then place the index finger of your right hand on the outside
of the crust. Pinch the crust into V-shapes, all around the edges.