Pastry and Pies

The most important point in making pastries of all kinds is to make the Pastry Crust of the proper consistency. The Crust of Pies should always be light, flaky and delicately crisp. To attain this end, only the best butter and the best flour should be used. In making Puff Paste, always use ice water if you wish for the best results. The great secret of all Pastry depends upon the proper manipulation with the fingers.