Cornstarch pastry is a unique and innovative approach to making pie crusts that brings a delicate and tender texture to baked goods. This pastry variation utilizes cornstarch as a key ingredient to create a flaky crust that melts in your mouth. The history of cornstarch pastry reflects the evolving techniques of baking and the desire to achieve a superior, light, and melt-in-your-mouth crust for pies and tartlets.

The use of cornstarch in baking dates back to the late 19th century when it gained popularity as a thickening agent and a way to create smoother textures in various dishes. As culinary practices advanced, bakers began to experiment with cornstarch in pie crust recipes to achieve a more delicate and tender outcome.

The development of cornstarch pastry represents an innovation in pie crust techniques, aiming to produce a crust that differs from the traditional all-flour version. By incorporating cornstarch into the recipe, bakers sought to achieve a flakier texture and a lighter mouthfeel.

Over time, cornstarch pastry gained recognition for its ability to create a unique pie crust that stood out in terms of both flavor and texture. This alternative pastry option opened doors for creativity, allowing bakers to explore new possibilities in pie and tartlet recipes.

INGREDIENTS

• 1-1/4 cupfuls cornstarch
• 1-1/4 cupfuls flour
• 2 tablespoonfuls sugar
• 1/2 cupful Crisco (vegetable shortening)
• 1/2 teaspoonful salt
• 1 teaspoonful baking powder
• 1 yolk of egg
• Milk (sufficient to mix)

INSTRUCTIONS

1. In a mixing bowl, combine the cornstarch and flour.
2. Rub the Crisco lightly into the cornstarch and flour mixture until it resembles coarse crumbs.
3. Add salt, sugar, and baking powder to the mixture, ensuring even distribution.
4. Beat the yolk of an egg in a separate bowl and then add it to the mixture.
5. Gradually add sufficient milk to the mixture, stirring as you go, until it forms a stiff paste. The exact amount of milk may vary.
6. Once the dough comes together, turn it out onto a lightly floured surface.
7. Roll out the pastry dough lightly using a rolling pin, taking care not to overwork it.
8. The rolled-out pastry can now be used for tartlets or as the crust for a one-crust pie, depending on your preference and recipe.
9. Place the pastry in the appropriate pan or dish, following the instructions of your pie or tartlet recipe.
10. Proceed with filling and baking the pie or tartlet according to your chosen recipe.

CONCLUSION:

• Cornstarch pastry represents a departure from traditional pie crust techniques, offering a unique and delicate texture that sets it apart. Its use of cornstarch as a primary ingredient showcases the evolution of baking practices and the ongoing quest for innovation in the culinary world. The incorporation of cornstarch into this pastry recipe provides bakers with the opportunity to create pies and tartlets that stand out both in flavor and mouthfeel, adding a touch of creativity and distinction to their baked goods.