Berry Pie

Ingredients

• 1 1/2 c. berries (blackberries or blueberries)
• 1 1/2 c. sugar
• 1/2 tsp. salt
• 1 tbsp. flour

Method

1. 1

   Line a deep pie tin with plain paste, fill with berries, which have been washed and picked over.

2. 2

   Cover with sugar, add salt, and dredge with flour.

3. 3

   Berries may be cooked before adding to the pie crust, if preferred.

4. 4

   Place on upper crust, and bake for 40 to 45 minutes in a hot oven.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 99. The excerpt below is the record exactly as published.

Berry Pie 1^ c. berries (blackberries or blueberries) 3^ c. sugar }/s tsp. salt 1 tbsp. flour Method. — Line a deep pie tin with plain paste, fill with berries, which have been washed and picked over. Cover with sugar, add salt, and dredge with flour. Berries may be cooked before adding to the pie crust, if preferred. Place on upper crust, and bake 40 to 45 minutes in a hot oven. 5. Mock Cherry Pie 1 3^ c. cranberries 3^ c. seeded raisins 1 tsp. butter 1 c. sugar }/s c. water 1 tbsp. flour 1 tsp. almond extract Method. — Line the pie tin with plain paste, put in the cranberries, which have been thoroughly washed and cut in halves. Add the washed raisins and then the sugar, water, and almond extract. Dredge with flour, place bits of butter on top, and put on the upper crust. Bake 40 to 45 minutes in a hot oven, 6. Rhubarb Pie 1 3^^ c. rhubarb 3^ c. brown sugar 3^ c. raisins 2 tbsp. flour 1 tsp. butter 234 DOMESTIC SCIENCE Method. — Wash and cut up the stalks of young rhubarb, but do not peel. Line a pie tin with plain paste, fill with the rhubarb. Wash the raisins and add to the pie, cover with brown sugar, dredge with flour, add bits of butter on top, and put on the upper crust. Bake 40 to 45 minutes in a hot oven. 7. Mince Meat 4 lbs. lean beef 3^ lb. citron cut fine 2 lbs. beef suet 2 c. molasses 6 c. chopped apples 2^ qts. cider 3 quinces 1 tbsp. cinnamon 3 lbs. sugar 2 tsp. nutmeg 3 lbs. currants 1 tsp. pepper 4 lbs. raisins (seeded) Salt to taste Juice 2 oranges Rind of 3^ orange Method, — Cook the meat and suet until tender, let cool in the kettle, and the suet will form on the top in a cake of fat, which may be removed. Cut or chop the meat quite fine, and add the apples, which should be twice the amount of the meat when chopped. Chop the quinces and add to the meat; then add the sugar, molasses, cider, raisins, currants, and citron. Add the suet cut fine, also the meat stock in which the meat was cooked, reduced to about 1^4 cups. Heat all gradually, stir slowly, being careful not to mash ingredients. Cook slowly about 2 hours; then add the spices. Sweet pickle vinegar gives a pleasant flavor to the mince meat, and may be utilized in this way. Keep in stone jars or seal in glass jars until ready to use. 8. Mince Pies Method. — Fill lower crust with the mince meat and cover with bits of butter, dredge with flour, and place top crust. Bake 40 to 45 minutes in a hot oven. Individual pies may be baked in little tins or in muflin tins. LESSON 10 PASTRY (Continued) One Crust Pies. — For cooked mixtures a one-crust pie is used. The crust is much more crisp if baked first. To avoid the shrinking of the paste, bake the crust on the bottom of the inverted tin. Place on carefully, allowing the paste to come well down over the edge of the tin ; trim off evenly, and fold pastry under to make a rim. Prick the crust in several places before baking. When the crust is baked, which requires 5 or 6 minutes, slip it off the bottom of the plate to the inside, and fill. One-crust pies do not require as long a time for baking as two-crust pies. Tins for Pies. — Perforated tin plates are best for baking pies. These may be had shallow or deep, as preferred. The under crust of pies are more thoroughly cooked and browned in these tins than when baked in earthen or granite pans. Never grease a pie tin, for pastry contains enough shortening to prevent the crust from adhering to the tin. Pies can be slipped to earthen plates when cool. Food Value of Pastry. — Pastry is very hard to digest. The fat in pastry completely envelops the starch grains in the flour, preventing contact with water and with the digestive juices. Only tender, flaky pastry should be eaten, and that only by persons who are well and possessed of good digestion. (235) 236 DOMESTIC SCIENCE APPLICATION (One-crust pies) 1. Lemon Pie 1 c. sugar 4 tbsp. lemon juice 2 eggs (yolks) Grated rind 1 lemon 3 tbsp. cornstarch ^ 1 tsp. butter 1 c. boiling water Method. — Mix the sugar and cornstarch. Put in a double boiler, add boiling water, and stir constantly. Cook 2 minutes, and add the butter, beaten egg yolks, rind, and lemon juice. Bake a crust on the bottom of the pan, slip into the inside of the pan, fill with lemon mixture slightly cooled, and cover with meringue. Return to top grate of hot oven and brown meringue quickly. Meringue 2 egg whites 3^ tsp. lemon juice 2 tbsp. powdered sugar 3^ tsp. vanilla Method. — Beat the whites until stiff, add the sugar gradually, and then the flavoring. {Basis for 2 girls, 14 rule.) 2. Custard Pie 2 eggs H tsp. salt 14 c. sugar Nutmeg (grated) 2 c. milk 1 tsp. vanilla Method. — Line a pie tin with pastry, make a good rim on the crust. Scald the milk and pour over the slightly beaten eggs; add the sugar and salt. Strain the mixture into the lower crust, and grate a little nutmeg over the top. Bake in a hot oven to cook the rim well; then reduce the heat and cook more slowly until custard is firm. Test with knife as with cup custard. Egg mixtures require a moderate oven. {Basis for 2 girls, 3^ rule.) PASTRY 237 3. Pumpkin Pie 13^ c. cooked and strained pumpkin % c. brown sugar J^ tsp. ginger or nutmeg 1 tsp. salt 2 eggs 1 tsp. cinnamon 13^ c. milk 1 tsp. orange juice Method. — Mix pumpkin, sugar, salt, and spices, add slightly beaten egg, and milk. Beat well; then add the orange juice. Fill the crust and bake. When a silver knife inserted in the pie will come from it clean, the pie is done. 4. Banana Pie }/2 doz. bananas }/2 tsp. salt

Cook this with the app: pantry check, scaling, and the assistant.