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Article: Roll with it Five steps to perfect pie crust.(Food)(Baking secrets)(Recipe)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- November 19, 2007
CopyrightCOPYRIGHT 2007 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Annie Overboe
Back in the day, baking fabulous pastry was, as they say, easy as pie.
The recipe called for a few handfuls of flour, a couple spoonfuls of lard and sprinklings of water. Unlike cakes, pies fared well with the uneven heat of wood stoves and bakers didn't lose precious pantry space to seldom-used ingredients like baking powder.
As a result, cakes became treats for special occasions while pies baked into everyday fare. Pastry crust easily accommodated savory meats and vegetables for pot pie dinners and held favorite fruits for a sweet dessert.
Oh, how the tide has turned on pie crust. Ask modern bakers what they ...