Pastries and pies are made using a pastry casing that covers or completely contains either sweet or savory ingredients. The dough is rolled or folded and then baked in order to give shape to the final product. Pastry is a versatile and chameleonic ingredient that is found in many different cuisines and can be both delicate and robust.
A variety of fillings can be incorporated into pie and tart recipes, from fruit to custard, and even meat. For a simple but delicious dessert try a classic apple pie, or for something slightly more unusual make a grasshopper pie (a chocolate and mint-flavored pie with an unbaked peanut butter crust).
Adding vinegar to the pastry dough can help prevent oxidation. Oxidation can cause the dough to become gray in color and affect how golden it bakes. A little bit of vinegar will slow down this process and keep your dough golden brown.
The sour taste of the vinegar will also help to balance out the sweetness of any filling that is used in a pie or tart recipe. If you are having trouble with your pastry dough crumbling when you try to roll it out, sprinkle it with a small amount of cold water and flour. Add the water a few drops at a time and stop when the dough starts to come together into large clumps. Do not over-work the dough, as this will make it tough. If your pastry is still too dry, re-flour the surface and try again. معجنات وفطائر