Thickeners:

• Arrowroot: low- boiling point and high gloss starch; desirable for fruit fillings because it will thicken quickly

• Cornstarch: low gloss thickener; used to thicken fruit pies as long as they are acidic; low- pH ingredients interfere with ability of cornstarch to gel; may leave a starchy- tasting residue

• ClearJel: chemically altered cornstarch is superior to cornstarch because it resists the breakdown from acidic ingredients, is stable to high temperatures, and reduces the tendency of pie fillings to “weep” during storage

• tapioca- quick- cooking (pearl) powder: may be ground into a powder; used for two- crust pies

  For plain (pie) pastry, the classic pastry method is used.

• STEPS:

  • flour and salt are sifted together and then chilled

  • cold fat is cut into the chilled mixture using a pastry blender or forks, or by crisscrossing two knives together until the particles of the mixture are reduced to the size of peas

  • water (1tbsp at a time) is added to bind the fat and flour together

  • after each addition, the mixture is tossed lightly with a fork or pastry blender until the flour is just moistened

  • when the dough no longer clings to the sides of the bowl, it is pressed lightly into a flat disk, wrapped and refrigerated for about 15 mins (overnight is best) to chill the fat

  • it is then ready to be rolled