From Basic Apple to Four and Twenty Blackbirds It's as Easy as Pie |
Contents
INTRODUCTION | 3 |
THE BASICS OF PASTRYMAKING | 33 |
AllPurpose Flaky Pastry Rolling Fitting Shaping and Baking Pie and Tart | 53 |
Copyright | |
18 other sections not shown
Common terms and phrases
1/2 teaspoon ½ cup 2-crust 30 minutes Advance preparation ahead and frozen All-Purpose Flaky Pastry all-purpose flour almond apples apricot baking sheet Basic All-Purpose Flaky beat berries blind-bake bottom cake cheese chill chocolate chopped confectioners cook Cool cornstarch crumb crust cup granulated sugar cup heavy cream custard dough edge egg whites electric mixer filling flavor flour foil fold food processor fresh Fruit Glaze Garnish golden brown heavy cream inches knife layer lemon juice lower crust margarine melted meringue milk mixing bowl mixture nutmeg nuts overhang Partially prebaked pastry brush Pastry Cream phyllo pie shell pies pinch prebaked pastry shell Preheat the oven preheated oven Prepare the pastry prepared ahead Puff Pastry Quantity quiche recipe refrigerator roll room temperature sauce saucepan sauté sifted sliced slightly Special equipment spoon sprinkle stir strudel tablespoon water tablespoons tartlets teaspoon thick timbale top crust Unbaked whipped cream whisk wire rack wrap