The best paste is obtained by using equal portions of butter
and lard for shortening. When butter alone is used, except
for puff paste, the crust will be tough. All lard produces ten-
der paste, but it is white and tasteless. When freshly made
butter can not be had, wash the butter thoroughly and knead
in several successive waters.
To mix properly the dough for pastry, first sift the salt —
of which very little shoulci be used— with the flour, then by
means of a knife cut the shortening into the flour. To one
PIES AND PASTRIES 333
accustomed to use the hands for this purpose the operation
will be awkward ; but experience will overcome this, and the
result justifies the extra trouble.
When the flour and shortening are incorporated, add, a
few drops at a time, just enough ice water or very cold water
to cause the ingredients to adhere, being careful to avoid hav-
ing wet streaks. Do not knead, but turn the dough, which has
been lightly gathered into a round heap, on to a well-floured
doughboard, or marble slab if procurable, and divide into two
parts, one for the upper, the other for the lower crust.
Flour the rolling-pin, which should be straight — that is, the
same size at the ends as in the middle — then, with light but
effectual strokes, roll into shape. The strokes must always
be fro7n the worker, and the pressure must be even. The top
'crust must have airholes in it, else it will burst.
The paste will be lighter if, after mixing, it is stood in the
ice-box or other cold place for two hours or more before
baking.
One of the banes of the pie-maker is the soggy under crust.
To prevent this, bake, but do not brown, the bottom crust
before putting in the filling. Further, upon removing from the
oven do not take out of the baking tin until ready to serve. In-
stead, stand on an inverted teacup. The air will circulate be-
neath and dry the under crust. A trial of this method will
convince the sceptical. Perforated pie-tins are the most satis-
factory. If these can not be had use granite ware.
Perhaps, after all, the success of the pie depends more upon
the baking than upon any other step in the whole process. The
materials may be the choicest and skilfully combined, yet if the
oven be too slow the paste will not rise, but become white and
clammy. In this many cooks may find an answer to the puzzle,
why their pies never look fresh and flaky. On the other hand,
if the heat be too brisk and the paste browns before it has time
to rise, it will have a rancid taste.
It will, therefore, be seen that the temperature of the oven
is a matter of much moment to the successful pastry cook.
The fire should be made long enough beforehand for the
334 THE HOME COOK BOOK
heat to have a "body." Test before putting hi the pies by
baking a bit of crust.
A good formula for proportions for family pastry is : To
three cups of sifted flour, to which a Httle salt is added, use
one cup of shortening. If half a teaspoon of baking powder
is .used three-fourths of a cup of shortening will suffice. This
is sufficient for four ordinary pies. The amount may be in-
creased or diminished provided the proportions are kept.
PIECRUST ✪ Piecrust
Page 182 · 1 recipe record on this page
Presented as published in 1905. 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
The best paste is obtained by using equal portions of butter and lard for shortening. When butter alone is used, except for puff paste, the crust will be tough. All lard produces tender paste, but it is white and tasteless. When freshly made butter can not be had, wash the butter thoroughly and knead in several successive waters.
To mix properly the dough for pastry, first sift the salt — of which very little shoulci be used— with the flour, then by means of a knife cut the shortening into the flour. To one
accustomed to use the hands for this purpose the operation will be awkward ; but experience will overcome this, and the result justifies the extra trouble.
When the flour and shortening are incorporated, add, a few drops at a time, just enough ice water or very cold water to cause the ingredients to adhere, being careful to avoid having wet streaks. Do not knead, but turn the dough, which has been lightly gathered into a round heap, onto a well-floured doughboard, or marble slab if procurable, and divide into two parts, one for the upper, the other for the lower crust.
Flour the rolling-pin, which should be straight — that is, the same size at the ends as in the middle — then, with light but effectual strokes, roll into shape. The strokes must always be from the worker, and the pressure must be even. The top 'crust must have airholes in it, else it will burst.
The paste will be lighter if, after mixing, it is stood in the ice-box or other cold place for two hours or more before baking.
One of the banes of the pie-maker is the soggy under crust. To prevent this, bake, but do not brown, the bottom crust before putting in the filling. Further, upon removing from the oven do not take out of the baking tin until ready to serve. Instead, stand on an inverted teacup. The air will circulate beneath and dry the under crust. A trial of this method will convince the sceptical. Perforated pie-tins are the most satisfactory. If these can not be had use granite ware.
Perhaps, after all, the success of the pie depends more upon the baking than upon any other step in the whole process. The materials may be the choicest and skilfully combined, yet if the oven be too slow the paste will not rise, but become white and clammy. In this many cooks may find an answer to the puzzle, why their pies never look fresh and flaky. On the other hand, if the heat be too brisk and the paste browns before it has time to rise, it will have a rancid taste.
It will, therefore, be seen that the temperature of the oven is a matter of much moment to the successful pastry cook. The fire should be made long enough beforehand for the
heat to have a "body." Test before putting hi the pies by baking a bit of crust.
A good formula for proportions for family pastry is : To three cups of sifted flour, to which a Httle salt is added, use one cup of shortening. If half a teaspoon of baking powder is .used three-fourths of a cup of shortening will suffice. This is sufficient for four ordinary pies. The amount may be increased or diminished provided the proportions are kept.
PIECRUST
Records on this page
Piecrust