A.
On a hot day try and work in the coolest part of the kitchen. |
B.
Use a minimum of flour on the board, lift pastry by rolling around your rolling pin then unrolling it over your pie. |
C.
Should pastry become too firm during cold weather, knead between the hands and the warmth will quickly soften it.
Left over dough may be wrapped and stored then worked up in this way when required. |
D.
Pie or tartlet shells (cooked without filling) should be pierced with a fork before cooking. |
E.
Before baking sweet pies glaze them by brushing with egg white or cold water then sprinkle with sugar.
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