Pie Doughs

Before you begin studying this section, it would be a good idea for you to review the section on gluten development in Chapter 31. Pie pastry is a simple product in terms of its ingredients: flour, shortening, water, and salt. Yet success or failure depends on how the shortening and flour are mixed and how the gluten is developed. The key to making pie dough is proper technique, and you will remember the techniques better if you understand why they work.