PLAIN PASTRY
In plain pastry the shortening is mixed into the flour by chopping or with tips of fingers. All ingredients and utensils should be cold. When the lard is thoroughly chilled a large amount of ice-water can be incorporated, which, when converted into steam, acts as a leavening agent and makes the pastry light and fluffy.
PUFF PASTE
In puff paste the shortening is worked into a paste of flour and water by folding and rolling. Equal parts by weight of flour and shortening are used.
MATERIALS
Pure leaf lard is the ideal shortening for pastry making. It makes a light colored, soft, tender crust. Pure leaf lard is made only of leaf fat rendered in open kettles by a special process which makes the resulting product extremely rich and delicate.
Vegetole may be successfully used, following the same methods as with lard. Vegetole is an absolutely pure vegetable fat, processed to proper cooking consistency without anything being added. It may be secured in a sanitary pail in convenient size for home use.
Butter and oleomargarine are especially desirable for puff paste. A fine pastry or cake flour will absorb moisture least and is therefore one of the first requisites to pastry making. A small quantity of baking powder insures lightness to pie paste, but is not an essential to the product of an expert.
RULES
Everything must be cold, handled lightly and quickly and baked in a hot oven, to assure delicate pastry. To prevent escape of juice, mix cornstarch or flour with sugar and sprinkle lightly over the fruit before covering with the top crust. Press the edges of the upper and lower crusts tightly together. A cone of paper or piece of macaroni may be put into the slit of the crust to allow the escape of steam.