Pie and Pastry Bible (193 page)

half-butter, half-shortening,
38

ideal,
4

ingredients for,
5
-6

lard pie crust, miracle flaky,
41
-42,
333
-42,
344
-47

making your own pastry flour for,
7

mixing the dough for,
6

resting the dough for,
7
,
9

rolling and shaping of,
8
-17

borders,
13

cutting the dough,
11

decorative cutouts,
14

fitting the bottom crust and placing the top crust,
12

how to roll,
10
-11,
251

lattice crust,
16
-17

pan measurements,
8

pan preparation,
9

patching,
11

rolling surface,
9
-10

scraps,
15

sizes of dough circles to cut for standard pans,
9

steam vents,
14

tarts,
251

transferring dough to pan,
12
,
251

in savory pies, tarts, and quiche,
337
-49

success pointers for,
8

sweet cookie tart crust compared with,
48
,
49

tenderness of,
4
,
5

vegetable shortening,
36
-39

flan rings,
666

borders for,
13

expandable, as guide for cutting dough,
11
,
51

large, transferring dough to,
53

sizes of dough circles to cut for,
49

small:

baking times,
19

preparation,
50

transferring dough to,
53

flour,
5
,
633
-34

all-purpose,
4
,
5
,
7
,
8
,
411
,
633
,
634

cake,
4
,
5
,
7
,
8

freezing of,
4

measuring of,
8
,
623

in pan preparation,
9
,
78

pastry,
4
,
5
,
7

in puff pastry,
411

self-rising,
634

for strudel making,
38

whole wheat,
5
,
7
,
634

flour wands,
659

flowers,
634
-35

crystallized,
622
-23

filio:

panna cotta,
377
-79

savory Brie,
379

flurries, chocolate,
616
-17

foil:

for easy oven cleanup,
18

overbrowning prevented by,
19
,
78

rings,
19
,
665
-66

fondant, food-processor poured,
453
-55,
581
-82

food processors,
5
,
6
,
661
-62

frangipane:

in individual Twelfth Night chocolate galettes,
450
-52

in Twelfth Night galette
(galette des rois),
446
-50

freezer bags, reclosable,
667
-68

freezing:

of baked pies and tarts,
21

of cream,
630

of crust,
7

of Danish pastry dough,
485

of egg glaze,
21

of flour,
4

of fruits,
638

plastic wrap for,
15
,
18

of puff pastry,
413
-14

of scraps,
15

of unbaked fruit pie,
17
-18

frozen crusts, commercial,
4

fruit:

about,
635
-38

curds and curd creams,
567
-72
see also
lemon curd; lime, curd; orange, curd; passion fruit curd

glazes,
611
-12

oils and essences,
638

pies,
73
-143,
651

blackberry,
14
,
76
,
77
,
79
,
115
-17

boiling down and concentrating juices in,
74
-75

Concord grape,
127
-29

cornstarch and sugar quantities in,
76
-77

cranberry window,
129
-31

deep-dish Marionberry,
118
-19

freezing of, prior to baking,
17
-18

messing up with,
20

open-faced apricot,
120
-21

quantities of ingredients in,
76

red currant,
112
-13

Shaker lemon,
132
-34

soggy, prevention of,
17
-18

storing of,
78

success pointers for,
78
see also
apple(s), fruit pies; blueberry(ies), fruit pies; cherry(ies), fruit pies; peach(es), fruit pies; raspberry(ies), fruit pies; strawberry(ies), fruit pies

preserves glaze, to moisture-proof the baked bottom crust,
20
,
56

processed,
638
-39

turnovers (basic recipe),
134
-38

variation of,
137
-38
see also specific fruits

Fruit Fresh,
638

Fruit Perfect:

cherries,
639

cherry/cheese strudel,
401

cherry pie,
95

fudge sauce, hot,
223
-26,
596

~G~

galette:

apple,
278
-80

Christmas cranberry,
286
-87

pear,
279

puff pastry:

making,
416

Twelfth Night
(galette des rois),
446
-50

Twelfth Night individual chocolate,
450
-52

two miniature golden apple,
434
-36

ganache:

chocolate custard, in the Boulders tart,
299
-302

dark chocolate, in Grand Canyon pie,
190
-93

light whipped,
536
-38,
559
-60

quick,
559
-60

milk chocolate:

in chocolate and peanut butter mousse seven-tier tart,
318
-21

in chocolate and peanut butter mousse tart,
316
-18

puddle,
297
-99

garlic butter filling, for snail buns,
525
-27

Gascon apple pie,
370
-71,
380

gâteau:

Basque,
250
,
294
-96

Engadine,
250
,
291
-93,
650

St.-Honoré,
412
,
528
,
530
,
534
,
538
-42

gelatin,
639
-40

glaze,
612

ginger (y):

butter biscuits,
354

angel,
357

cookie tart crust, sweet,
56
-57,
58
,
162
-65

ice cream,
241
-42

-peach pie, crustless,
126
-27

pear chiffon tart,
162
-65

gingersnap(s):

crumb crust,
67
-68