Foods, their selection and preparation

Basic proportions for plain pastry or pie crust are given on page 275 and in the table on page 279. The method for making a flaky pie crust is given in the same chapter. There is another method of combining the ingredi¬ ents for pastry, but the result is a mealy pie crust rather than a flaky one. It is known as the hot-water method. Boiling water is poured over the fat and the two are beaten together until creamy. This fat and water mixture is then stirred into the sifted flour and salt and the whole tossed together with as little working as possible. Overmixing should be avoided in this method as in the standard method. The dough should be chilled in the refrigerator for several hours before rolling. A light, tender, though not flaky, crust can be made by this method even by beginners, if the dough is thoroughly chilled before rolling so that it can be handled successfully. Pie crust made by this method should be even more tender than that made by the other method, since with hot water there is less development of the gluten. PIE FILLINGS There are many kinds of pie fillings and many variations of each kind. The principal kinds, with a few variations, will be discussed here. Cream Pies. Since the making and baking of a pie shell for a cream pie has already been discussed (p. 276), cream pies will be taken up first. Cream-pie fillings are usually made on the basis of a "cheap” or French custard, that is, the thickening of the liquid is accomplished with the use of both starch and egg. The starch may be flour or corn starch and either the whole egg or egg yolk may be used. In most cases the yolks are used in the filling and the white for meringue for the top of the pie. The filling must be stiff enough so that it will not run out of the crust when the pie is [322] cut and served. To help in working out basic proportions and methods of combining ingredients for cream-pie fillings, the stu¬ dent should review the thickening power of starch, flour, and egg. Also, one must be sure of the proper method of combining and cooking starch and egg in liquid. Proportions for a basic cream-pie filling consist of 2 cups whole milk, 1 cup sugar, 6 tablespoons all-purpose flour (or half as much cornstarch), 5 teaspoon salt, 3 eggs, and 1 teaspoon flavoring. Part cream may be used or butter or margarine may be added, 1 to 2 tablespoons. Heat the milk in the double boiler. Mix well the sugar (reserv¬ ing 6 tablespoons for the meringue), starch, and salt, and pour the hot milk over them. Return to the inside vessel of the double boiler and cook directly over the heat until the mixture reaches a hard boil, stirring con¬ stantly. Remove from the heat. Pour a small amount of the mixture over the beaten yolks, stirring vigorously. Combine with the remaining mixture, return to the double boiler, and cook over hot water (not boiling) while stirring. If butter or margarine is added, it should be added when the eggs are thickened. Then remove from the hot water. The filling should cool to room temperature before the flavoring is added. Before the filling is put into the baked pie shell, it should be beaten to give it a soft creamy consistency. Top the pie filling with a meringue made from the egg whites. (See page 324.) There are many variations of this basic cream-pie filling.