Pastry

Pastry — From the COOKS.COM Culinary Archive.

PASTRY

1 hp. c. pastry flour.
1/2 tsp. baking-powder.
1/2 tsp. salt.
2 tbsp. dripping or butter.
2 tbsp. lard.

  Sift flour, salt and baking-powder together, and rub or chop in the dripping.  Mix quite stiff with cold water (one fourth cup or more).  Turn out on a floured board, pat into a flat cake, roll out one fourth inch thick, and spread the lard over the surface.  Sprinkle with flour, fold over and over, and roll out again into a long narrow strip.  Then roll over and over like a jelly roll, and cut off from the end as needed.  This recipe makes just enough for two crusts for plates of the usual size, or one pie with two crusts.  Divide the dough into two parts, turn each half over on the side and pat into a round shape.  Then roll uniformly, keeping the shape circular till it will fit the plate.

PIES WITH NO UNDER CRUST

  Make all fruit pies in a deep earthen dish and without an under crust.  Fill the dish with fruit; add sugar and cold water.  Cut a strip of paste one half inch wide, wet the edge of the dish, lay the strip of paste on the wet edge, wet the paste, then cover with a piece of paste the size of the top of the dish, press the edges gently, trim and bake in a hot oven about thirty minutes, or until the fruit is soft.  By using a fluted cutter the edge of the pie will be more attractive.

RHUBARB PIE

  Wash and cut the stalks into inch-pieces.  Allow one half cup sugar and one fourth cup water to each cup of fruit.

APPLE PIE

  Wipe and cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise.  Allow two tablespoons of sugar for an ordinary apple, and if not juicy add one half tablespoon water.

BERRY PIES

  Canned berries may be used when time is limited.  Make crust as directed and bake in deep plate with no under crust.

PIES WITH NO UPPER CRUST

  Line a shallow plate with the paste, let it come one half inch over the edge, turn the paste under to fit the plate, and make a scalloped edge by pressing it with the right forefinger between the thumb and finger of the left hand; or roll the crust to fit the plate, wet the edge, and lay a narrow strip of paste on the rim.

SQUASH PIE

1 1/2 c. squash.
1 c. boiling milk.
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. cinnamon.
1 egg, beaten.

  Use a dry mealy squash, stew and sift it.  Stir hot milk into the squash; mix dry materials; add them to the beaten egg; blend well and then stir it into the squash.  Fill the plate and bake thirty minutes, or until it puffs up all over.

CUSTARD PIE

3 eggs.
6 tbsp. sugar.
1/2 tsp. salt.
1/2 tsp. nutmeg.
3 c. scalded milk.

  Beat the egg-yolks, add sugar and salt, and beat again.  Beat whites until light and foamy but not dry; mix them with the yolks; add spice and scalded milk and pour into the plate.  Bake slowly, and the moment it puffs insert a knife blade, and if it comes out clean it is done.

PIES WITH TWO CRUSTS

  Mince and other pies which are to have both upper and under crusts should be baked on flat or shallow plates.

  Roll each crust to fit the plate that there may be no waste.  The upper crust may be rolled a trifle larger, and the fullness thrown back into the center to allow for the shrinking in baking.  Make several holes in the upper crust of meat pies to let the steam escape.

PLAIN MINCE PIES

1 c. meat.
2 c. apples.
1 tsp. salt
1 tsp. cinnamon.
1 tsp. allspice.
1 c. brown sugar.
1/2 c. raisins.
1/2 c. currants.
1 c. sweet-pickle vinegar, or
1/2 water and juice of 2 lemons.

  Use any remnants of cold steak or beef, which have been simmered till tender.  Chop fine the meat, apples, and the stoned raisins.  If you have no sweet-pickle vinegar boil the plain vinegar, sugar, and raisins together for ten minutes.  Then add the other materials and cook until the apples are soft.

RICH PASTRY FOR LEMON PIE

  Mix scant one half teaspoon salt with one and one fourth cups pastry flour.  Chop in a quarter cup lard, and mix with cold water into stiff dough.  Pound it out flat and half an inch thick.  Put on butter in little dabs, roll up, and pat out again.  Do this four times, using one fourth cup in all.  Pat it out again and lay on ice until chilled.  Then roll it an inch larger than the plate and cut off for a rim; put this strip on the edge, first wetting the under paste.

FILLING FOR LEMON PIE

  Mix three tablespoons cornstarch with one cup sugar, add one cup boiling water and boil five minutes.  Add two tablespoons butter, the grated rind of half and juice of one lemon and one well beaten egg.  Turn into the crust and bake until the crust is done.  Cool and cover with a meringue made with the whites of two eggs, two tablespoons powdered sugar, and one teaspoon lemon juice.  Pile it on lightly and color a delicate brown.  If preferred, cover with the pastry and press the edges lightly.

But I, when I undress me Each night, upon my knees,
Will ask the Lord to bless me, With apple pie and cheese.
 
  Eugene Field — Apple Pie and Cheese

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