Read Pie and Pastry Bible Online
Authors: Rose Levy Beranbaum
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
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
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
~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
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