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Author Question: What fat source is recommended to produce the best pie pastry? ... (Read 63 times)

ap345

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on: Aug 19, 2018
What fat source is recommended to produce the best pie pastry? Why?

Question 2

What is the purpose of cutting the shortening into the flour?


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tennis14576

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Plastic fats such as hydrogenated shortening and lard result in the flakiest crusts.

Answer to Question 2

To distribute solid fat in dry ingredients until the fat particles are the desired size. Flakiness is impacted by fat particle size. When fat is cut in small, cold pieces into the dough, the fat will melt during baking and leave empty spaces where steam may collect to leaven and lift the layers of dough. These pockets of air yield a flakey product.


ap345

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

ghepp

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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