Wash the butter, have every thing as cold as possi-
ble, use less than a half pint of very cold water. Rub
the butter and teaspoon salt✪ Pie Crust in the flour with the
hands, then stir the water in with the fingers, put it in
the rough on the molding board, roll out, cut it in
wide strips, put one upon another, then cut in squares
to make the size for each plate and roll out for the
pie plates. It will be better to set the dough on ice
before rolling out. Never press on the crust after it
is on the plate. Wet the rim of under crust with
water to make the crusts unite, so as to retain the
juices.
Plain Pie Crust.
Plain but good family pie crust is made with one
pound of flour and one-half bound of butter, or three
cups of sifted flour and one cup of butter, rub them well
together, so that when you squeeze it in your hand it
will remain in form; add cold water enough to make a
stiff dough✪ Plain Pie Crust; do not make it too wet, as it makes it
tough to work it over. Roll out just enough for the
one plate. This last quantity is enough for two pies.
Pie Crust with Lard.
4 cups sifted flour i y^ cups lard or butter
I heaping teaspoon salt % cup ice cold water✪ Pie Crust with Lard
Rub the lard and salt lightly into the flour and stir
in the water with fingers of one hand, flour the board
and roller, and roll it in the rough, do not work it at
all, as it makes it tough. I have eaten very flaky and
tender crust made of lard, also of half lard and half
butter.
1 36 The Queen Cook Book
A Good Plain Pie Crust.
Sift one quart of flour (which is one pound) into your
bowl and a teaspoon of salt, heaping. Lard requires
more salt than butter. Rub in one teacup of fresh
lard, stir in one cup of very cold water to make it stiff
enough to roll; handle it deftly and as little as possi-
ble; flour the board and pin, roll out very thin; re-
member to roll from you. Have ready one teacup of
good butter✪ A Good Plain Pie Crust that has been washed in two cold waters,
spread one^third of the butter on the dough, sprinkle
with flour; fold it over, then roll it out thin again;
spread with bits of butter again and roll out, making
four times, to use all the butter. Then roll out, after
setting the pan in ice water to get cold, just enough for
one crUst at a time. This will make crust enough for
two or three pies according to size.
Apple Pie.
Wash and peel tender sour apples, slice them very
thin. Put the under crust on the pie plate and fill it
sufliciently full to be right when cooked. Flavor with
either nutmeg or cinnamon as you like or allspice,
put bits of butter all around, cover with sugar one-half
cup of water✪ Apple Pie, dip the fingers in water and always wet
the rim of crust all round, then roll out the upper
crust neither too thick nor too thin, double it together
and cut three gashes in center, lay it on the pie, cut
the edges smooth, prick it with a fork five times to let
the air out. If the apples are not tender partly cook
them, but you must have tart apples to make a good
pie. Some expert cooks put nothing in but water,
till the pie is baked, then lift the upper crust off whole
while hot and stir in the sugar, butter and flavoring.
The Queen Coek Book 137
PiB Plant or Rhubarb Pie.
\yash the stalks of rhubarb and peel off the thin
stringy skin by stripping it down, then cut it in one-
half inch pieces. Line a deep pie plate with crust,
fill it nearly full of pieplant, grate nutmeg on it, sift a
little flour, put bits of butter on, one cup of sugar,
one-third cup of molasses✪ Rhubarb Pie, no water, as it is juicy of
itself. Roll the crust out the same as for apple pie,
only squeeze the edges together to retam the juices.
The oven must be only just to a slow boiling heat or
the syrup will all boil out.
Pumpkin Pie. ✪ Pumpkin Pie
Page 53 · 7 recipe records on this page
Presented as published in 1895. 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
Wash the butter, have every thing as cold as possible, use less than a half pint of very cold water. Rub the butter and teaspoon salt in the flour with the hands, then stir the water in with the fingers, put it in the rough on the molding board, roll out, cut it in wide strips, put one upon another, then cut in squares to make the size for each plate and roll out for the pie plates. It will be better to set the dough on ice before rolling out. Never press on the crust after it is on the plate. Wet the rim of under crust with water to make the crusts unite, so as to retain the juices.
Plain Pie Crust.
Plain but good family pie crust is made with one pound of flour and one-half bound of butter, or three cups of sifted flour and one cup of butter, rub them well together, so that when you squeeze it in your hand it will remain in form; add cold water enough to make a stiff dough; do not make it too wet, as it makes it tough to work it over. Roll out just enough for the one plate. This last quantity is enough for two pies.
Pie Crust with Lard.
4 cups sifted flour i y^ cups lard or butter
I heaping teaspoon salt % cup ice cold water
Rub the lard and salt lightly into the flour and stir in the water with fingers of one hand, flour the board and roller, and roll it in the rough, do not work it at all, as it makes it tough. I have eaten very flaky and tender crust made of lard, also of half lard and half butter.
1 36 The Queen Cook Book
A Good Plain Pie Crust.
Sift one quart of flour (which is one pound) into your bowl and a teaspoon of salt, heaping. Lard requires more salt than butter. Rub in one teacup of fresh lard, stir in one cup of very cold water to make it stiff enough to roll; handle it deftly and as little as possible; flour the board and pin, roll out very thin; remember to roll from you. Have ready one teacup of good butter that has been washed in two cold waters, spread one-third of the butter on the dough, sprinkle with flour; fold it over, then roll it out thin again; spread with bits of butter again and roll out, making four times, to use all the butter. Then roll out, after setting the pan in ice water to get cold, just enough for one crust at a time. This will make crust enough for two or three pies according to size.
Apple Pie.
Wash and peel tender sour apples, slice them very thin. Put the under crust on the pie plate and fill it sufliciently full to be right when cooked. Flavor with either nutmeg or cinnamon as you like or allspice, put bits of butter all around, cover with sugar one-half cup of water, dip the fingers in water and always wet the rim of crust all round, then roll out the upper crust neither too thick nor too thin, double it together and cut three gashes in center, lay it on the pie, cut the edges smooth, prick it with a fork five times to let the air out. If the apples are not tender partly cook them, but you must have tart apples to make a good pie. Some expert cooks put nothing in but water, till the pie is baked, then lift the upper crust off whole while hot and stir in the sugar, butter and flavoring.
The Queen Coek Book 137
Pie Plant or Rhubarb Pie.
\yash the stalks of rhubarb and peel off the thin stringy skin by stripping it down, then cut it in onehalf inch pieces. Line a deep pie plate with crust, fill it nearly full of pieplant, grate nutmeg on it, sift a little flour, put bits of butter on, one cup of sugar, one-third cup of molasses, no water, as it is juicy of itself. Roll the crust out the same as for apple pie, only squeeze the edges together to retam the juices. The oven must be only just to a slow boiling heat or the syrup will all boil out.
Pumpkin Pie.
Records on this page
Pie CrustPlain Pie CrustPie Crust with LardA Good Plain Pie CrustApple PieRhubarb PiePumpkin Pie