Ingenuity, good
judgement, and great care should be used in making all kinds of
pastry. Use very cold water, and just as little as possible; roll
thin, and always from you; prick the bottom crust with a fork to
prevent blistering; then brush it well with the white of egg, and
sprinkle thick with granulated sugar. This will give you a firm, rich
crust.
For all kinds of fruit pies, prepare the bottom crust as above. Stew
the fruit, and sweeten to taste. If juicy, put a good layer of corn
starch on top of the fruit before putting on the top crust. This will
prevent the juice from running out, and will form a nice jelly
throughout the pie. Be sure that you have plenty of incisions in the
top crust; then pinch it closely around the edge; sprinkle some
granulated sugar on top, and bake in a moderate oven.
PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little
salt; cut the lard into the flour with a knife; use just enough cold
water to stick it together; handle as little as possible. If wanted
richer, add some butter when rolling out.
CUSTARD PIE. FLORENCE ECKHART.
PASTRY.--Take one cup shortening (lard and butter mixed); three cups
of flour, a little salt; sift the flour; add the salt, and rub in the
shortening. Use enough ice water to hold all together, handling as
little as possible. Roll from you. One-third the quantity given is
enough for one pie.
Pages:
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77