Special Points on Method. One of the
problems in making fruit pies is to prevent
the juice from boiling out in the oven. There
are a number of ways to prevent this. One
is to seal in the juices. To seal in the juices
of the pie, use a little more dough for the
bottom crust than for the top. Roll it to
one-eighth inch in thickness and large enough
so that it will extend well over the edge of the
Making a Fruit Pie • (Lower left) The top crust,
rolled thin and cut just the size of the pan, is
folded, to cut gashes for the steam to escape.
(Upper right) Place carefully over the fruit filling
in the lower crust and fold the wide edge of the
lower crust over the top crust. (Lower right) The
edge is fluted with the fingers, to seal in the
fruit juices
pie pan after it is fitted gently into the pan.
No air should be left between the crust and
the pan and there should be no break in the
dough. Using scissors, cut off the lower crust
one-half inch beyond the edge of the pan.
Then roll the top crust. It may be less
than one-eighth inch thick. Using a piepan
of the same size as the one which the crust is
in, cut the top crust exactly the size of the
top of the pan. Cut holes or gashes for the
escape of steam. These holes may be made as
decorative as possible, using a paring knife,
pastry jagger, or other cutter.
After the bottom crust is filled with the
fruit filling, roll the top crust as quickly as
possible onto a rolling pin and off onto the
filled pie. The extra half-inch of bottom
crust is now turned over onto the top crust
to seal the edges and prevent the escape of
juices. Dampening the edge of the top crust
before folding the bottom crust over will
help to seal the edges. This double edge
General Mills, Inc.
which has been sealed may be crimped with
ftie tines of a fork or fluted with the fingers.
This helps to make a good seal. Also, if a
double edge is used and made to stand erect
like a collar before fluting, it is doubly hard
for the juices to escape. Using the thumb and
forefinger of each hand, with the left hand
inside the collar and the right hand outside,
fit the two thumbs and two fingers together
to make fluting. Repeat this all the way
around the pie.
The pie is then ready for baking. Proper
baking temperature is another important
point in preventing the juices from boiling
over. The pie should be placed in the center
of the oven, which has been preheated to
425° F. Bake until the crust is delicately
browned and the fruit tender. This will re¬
quire 35 to 40 minutes.
Page 301
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Special Points on Method. One of the problems in making fruit pies is to prevent the juice from boiling out in the oven. There are a number of ways to prevent this. One is to seal in the juices. To seal in the juices of the pie, use a little more dough for the bottom crust than for the top. Roll it to one-eighth inch in thickness and large enough so that it will extend well over the edge of the
Making a Fruit Pie • (Lower left) The top crust, rolled thin and cut just the size of the pan, is folded, to cut gashes for the steam to escape. (Upper right) Place carefully over the fruit filling in the lower crust and fold the wide edge of the lower crust over the top crust. (Lower right) The edge is fluted with the fingers, to seal in the
fruit juices
pie pan after it is fitted gently into the pan.
No air should be left between the crust and the pan and there should be no break in the dough. Using scissors, cut off the lower crust one-half inch beyond the edge of the pan.
Then roll the top crust. It may be less than one-eighth inch thick. Using a piepan of the same size as the one which the crust is in, cut the top crust exactly the size of the top of the pan. Cut holes or gashes for the escape of steam. These holes may be made as decorative as possible, using a paring knife, pastry jagger, or other cutter.
After the bottom crust is filled with the fruit filling, roll the top crust as quickly as possible onto a rolling pin and off onto the filled pie. The extra half-inch of bottom crust is now turned over onto the top crust to seal the edges and prevent the escape of juices. Dampening the edge of the top crust before folding the bottom crust over will help to seal the edges. This double edge
General Mills, Inc.
which has been sealed may be crimped with the tines of a fork or fluted with the fingers. This helps to make a good seal. Also, if a double edge is used and made to stand erect like a collar before fluting, it is doubly hard for the juices to escape. Using the thumb and forefinger of each hand, with the left hand inside the collar and the right hand outside, fit the two thumbs and two fingers together to make fluting. Repeat this all the way around the pie.
The pie is then ready for baking. Proper baking temperature is another important point in preventing the juices from boiling over. The pie should be placed in the center of the oven, which has been preheated to 425° F. Bake until the crust is delicately browned and the fruit tender. This will require 35 to 40 minutes.