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Basic Pastry-making Tools
Appears in
Published 1965
Standard measuring spoons and cup
Mixing bowl (large enough to hold all ingredients with ample room for measuring)
Pastry blender, 2 table knives or an electric mixer at low speed (to cut shortening or lard into flour)
Fork (to combine water with flour-shortening mixture)
Evenly floured pastry cloth or board or waxed paper (for rolling pastry)
Rolling pin that rolls easily (floured stockinette cover helps prevent sticking when pastry is not rolled between sheets of waxed paper)
Pie pans of size (check by measuring top inside diameter) recommended in recipe (members of Farm Journal’s Family Test Group have more 9" pans, but many kitchens have 8" and 10" pans)
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