Turn the dough out upon a floured board, and pat and roll with the knife into a ball. With a slightly floured roll- ing pin roll the dough lightly until about 3^ inch thick and a little larger than the pie tin. Method 2. ^Another method of adding the shortening is as follows: Work in half of the shortening as described above, and roll out the dough to the thickness of half an inch ; then put in the rest of the shortening, in small pieces, around on top of the dough. Fold up each side of the dough to the center, with the shortening inside, and roll out to fit the tin. This method makes a more flaky crust than the first method. To Put Crust in the Tins. — Lift the crust on the rolling- pin and lower over the pie tin. Be sure the dough is large enough all around. Fit the dough to the pan gently, so that no air bubbles form underneath the crust next to the pan. If a single crust is used, have the edge of the dough about 1 inch larger than the pan, and double under, to form an edge to the pie. If a double crust is used, cut off the crust to fit the pan. To do this, hold the pie in the left hand and a knife in the right. Slant the knife with the point away from the body, and cut along the edge of the tin. (See Fig. 36.) To Put Crusts Together. — Put the filling in the lower crust. When ready for the upper crust dip the fingers in cold water and wet the edge of the lower crust. Make slight openings in the upper crust to let the steam out of the pie when baking. Lift the crust on the rolling pin and lower upon the pie; fit down, and cut off even. Press the edges of the two crusts together to hold in the juice of the pie. This may be done with a fork or with the fingers. Do not press so hard that the crust will bake to the pan. PASTRY 231 Fig. 36. Fitting pastry to a pie tin, and method of baking crust on inverted tin. 232 DOMESTIC SCIENCE Time For Baking Pies. — Two-crust, fruit and berry pies require 40 to 45 minutes in a hot oven. One-crust Pies. — Bake the crust first on the upturned tin to allow for the shrinking of the dough. Bake 5 or 6 minutes in a hot oven. Slip the baked crust to the inside of the tin, put in the filling, and return to the oven to com- plete the baking. APPLICATION Demonstrate cutting in the shortening and rolling out pastry according to Method 1. 1. Plain Pastry 14 c. shortening (lard or half butter and lard) 1 c. pastry flour 3^ tsp. salt }4: tsp. baking powder Ice water 3^ to Ji c, or enough to moisten dough✪ Plain Pastry Method. — Have all materials cold, mix and sift the flour, salt, and baking powder, cut in the shortening with knives until fine like meal. Add enough ice water to make a stiff dough. Be careful not to make the dough sticky. Take on a slightly floured board and roll lightly to }4 ii^ch thick- ness. If pastry stands on ice before rolling out it improves it. Bake in a very hot oven. Make 2 crusts. {Basis for 2, one small pie, 14 rule.) 2. A Richer Pastry (Method 2) 13^ c. flour 3^ to J^ c. shortening (butter) 3/^ tsp. salt 14 tsp. baking powder Ice water to make a stiff dough✪ A Richer Pastry

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Turn the dough out upon a floured board, and pat and roll with the knife into a ball. With a slightly floured roll- ing pin roll the dough lightly until about 3^ inch thick and a little larger than the pie tin. Method 2. ^Another method of adding the shortening is as follows: Work in half of the shortening as described above, and roll out the dough to the thickness of half an inch ; then put in the rest of the shortening, in small pieces, around on top of the dough. Fold up each side of the dough to the center, with the shortening inside, and roll out to fit the tin. This method makes a more flaky crust than the first method. To Put Crust in the Tins. — Lift the crust on the rolling- pin and lower over the pie tin. Be sure the dough is large enough all around. Fit the dough to the pan gently, so that no air bubbles form underneath the crust next to the pan. If a single crust is used, have the edge of the dough about 1 inch larger than the pan, and double under, to form an edge to the pie. If a double crust is used, cut off the crust to fit the pan. To do this, hold the pie in the left hand and a knife in the right. Slant the knife with the point away from the body, and cut along the edge of the tin. (See Fig. 36.) To Put Crusts Together. — Put the filling in the lower crust. When ready for the upper crust dip the fingers in cold water and wet the edge of the lower crust. Make slight openings in the upper crust to let the steam out of the pie when baking. Lift the crust on the rolling pin and lower upon the pie; fit down, and cut off even. Press the edges of the two crusts together to hold in the juice of the pie. This may be done with a fork or with the fingers. Do not press so hard that the crust will bake to the pan. PASTRY 231 Fig. 36. Fitting pastry to a pie tin, and method of baking crust on inverted tin. 232 DOMESTIC SCIENCE Time For Baking Pies. — Two-crust, fruit and berry pies require 40 to 45 minutes in a hot oven. One-crust Pies. — Bake the crust first on the upturned tin to allow for the shrinking of the dough. Bake 5 or 6 minutes in a hot oven. Slip the baked crust to the inside of the tin, put in the filling, and return to the oven to com- plete the baking. APPLICATION Demonstrate cutting in the shortening and rolling out pastry according to Method 1. 1. Plain Pastry 14 c. shortening (lard or half butter and lard) 1 c. pastry flour 3^ tsp. salt }4: tsp. baking powder Ice water 3^ to Ji c, or enough to moisten dough Method. — Have all materials cold, mix and sift the flour, salt, and baking powder, cut in the shortening with knives until fine like meal. Add enough ice water to make a stiff dough. Be careful not to make the dough sticky. Take on a slightly floured board and roll lightly to }4 ii^ch thick- ness. If pastry stands on ice before rolling out it improves it. Bake in a very hot oven. Make 2 crusts. {Basis for 2, one small pie, 14 rule.) 2. A Richer Pastry (Method 2) 13^ c. flour 3^ to J^ c. shortening (butter) 3/^ tsp. salt 14 tsp. baking powder Ice water to make a stiff dough

Domestic science, principles and application