Pastry or Pie-Crust

Ingredients

• 1 7/8 cups wheat flour
• 1/2 cup less shortening
• 1/4 teaspoon salt
• 4 teaspoon baking powder
• 1/4 cup cold water

Method

1. 1

   Sift the wheat meal, measure, add salt and baking powder and sift into mixing bowl.

2. 2

   Blend in shortening with a pastry cutter.

3. 3

   The mixture should hold together when pinched between fingertips.

4. 4

   If it does not, add more shortening.

5. 5

   Dampen with cold water from the tap.

6. 6

   Do not use ice water.

7. 7

   Mix to a dough.

8. 8

   Sift a small amount of wheat flour over a pastry cloth using only enough barely to cover the cloth.

9. 9

   Cut off enough dough to line a pie plate and roll out on cloth.

10. 10

    Turn the pastry over frequently to keep from sticking.

11. 11

    Roll as thin as possible and line the pie plate.

12. 12

    Fill with any desired pie filling, roll out the upper crust in the same manner.

13. 13

    Dampen the rim of the under crust with more cold water and press upper crust into place with a fork dipped in the wheat flour.

14. 14

    Cut slits in upper crust before placing on pie.

15. 15

    Trim both crusts and bake at 400° around 30 minutes.

16. 16

    Bake longer if the filling requires it.

Nutrition per serving

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 20. The excerpt below is the record exactly as published.

4 TEASPOON SALT 4 CUP MOLASSES 14 TEASPOON GINGER 14 CUP BROWN SUGAR 14 TEASPOON CINNAMON 14 CUP RAISINS I TABLESPOON BUTTER Scald the samp with milk. Add other ingredients, mix well and pour into buttered casserole or deep baking dish, cover and bake DESSERTS & CEREALS 53 3 hours at 250°, or set the dish in a pan of hot water and bake at 300°. Serve with boiled cider sauce made as follows :— Boiled Cider Hard Sauce I CUP CONFECTIONER’S SUGAR 2 TABLESPOONS BUTTER BOILED CIDER Blend butter and sugar until crumbly. Then add just enough boiled cider to dampen the sugar. Beat until smooth, then place in the refrigerator until hard. Any proportion of sugar and butter may be used and boiled cider added to make the sauce the consistency of a thick icing. There is no reason why this couldn’t be used as an icing too . . . on the applesauce wheat cake, for instance. Firmenty 14 CUP CRACKED WHEAT 14 TEASPOON GRATED NUTMEG I CUP BOILING WATER % CUP MAPLE SUGAR 3 CUPS MILK % CUP RAISINS V4 TEASPOON SALT Sprinkle cracked wheat into boiling water in top of double boiler, stirring until thickened. When water is absorbed add all other ingredients and steam in double boiler for three hours. Serve hot with cream or top milk. Steamed Oatmeal Pudding 4 CUP BUTTER OR CHOPPED SUET, 1 1% CUPS SCOTCH OATMEAL OR BOTH 14 TEASPOON SODA VY CUP MOLASSES I TEASPOON SALT I CUP HOT BUTTERMILK I CUP RAISINS AND CHOPPED DATES I EGG, BEATEN Crush soda in the palm of your hand and add to the oatmeal and salt. Cut suet or butter into the mixture with a knife. Add hot buttermilk and molasses, then beaten egg and mix well. Add raisins and dates last. Put this batter into a buttered mold no more than 24 full, cover 54 COOKING WITH WHOLEGRAINS closely, place mold in another dish of boiling water, having the water come half way up on the mold. Steam 2 or 2% hours adding hot water to the steamer as required. Serve hot with Boiled Cider Hard Sauce or Steamed Pudding Sauce. This recipe makes a generous amount since it is poor economy to make a small amount in one steaming. However, the pudding is just as good, if not better, warmed in a strainer placed over boiling water for 10 or 15 minutes. Mother’s Suet Pudding I CUP SOUR MILK OR BUTTERMILK I TEASPOON SALT I CUP SUET, CHOPPED FINE I TEASPOON CINNAMON I CUP MOLASSES 14 TEASPOON CLOVES 21% CUPS WHEAT FLOUR 14 TEASPOON NUTMEG I TEASPOON SODA I CUP RAISINS Mix together milk, suet and molasses. Sift wheat flour, measure, add other dry ingredients and sift into the batter. Mix well and add raisins. Pour into a greased mold no more than % full. Cover closely and steam 3 hours with the water half way up on the mold. Or steam 2 hours in smaller containers. Serve with Steamed Pudding Sauce. Mother’s Steamed Pudding Sauce I CUP SUGAR 2 TABLESPOONS BUTTER 3 TABLESPOONS CORNSTARCH 2 CUPS BOILING WATER A LITTLE SALT 14 TEASPOON VANILLA Mix together sugar, cornstarch and salt. Add the boiling water and cook until the sauce is clear, stirring to keep it smooth. Add butter and vanilla last. Serve hot over steamed puddings. Southern Souffle V6 CUP CORN MEAL 11% CUPS MILK 4 TEASPOON SALT GRATED RIND OF HALF LEMON {CUP SUGAR 4 EGG YOLKS 4 CUP BUTTER 4 EGG WHITES DESSERTS & CEREALS 55 Here is a fine dish, equally good as a side dish or dessert. Scald milk and add 2 teaspoons of butter and the salt. Stir in corn meal and cook until the thick paste is smooth. Take off stove and cool. Now cream the rest of the butter with sugar and lemon rind and beat in egg yolks thoroughly. Add the cooled paste. Beat the egg whites until stiff and fold into the mixture. Put into a buttered pudding dish about a 2 inch thick layer of mixture and spread over it a coating of your favorite marmalade, then another layer of mix- ture and so on, having top layer that of the mixture. Bake about an hour or until done, in medium oven. You can serve wine sauce on it. Corn Fritters 4 % CUP CORN MEAL I EGG YOLK yy CUP BREAD CRUMBS FINE I EGG, WELL BEATEN I TABLESPOON SUGAR I TABLESPOON BUTTER DASH OF SALT I CUP MILK I TEASPOON GRATED LEMON RIND Pour sugar and salt into milk and bring to boil in double boiler. Pour in corn meal slowly, constantly stirring. Let it boil gently for 20 minutes. Take off fire and stir in the butter, lemon rind and egg yolk. Turn mixture out onto a dampened bread board, and flatten out about half-inch thick. Cool and cut into round or square pieces as suits your fancy, and dip into the beaten egg, then into bread crumbs. Cook in hot deep fat, until dark brown. Drain and serve with Vermont maple sugar or marmalade. Pastry or Pie-Crust 14% CUPS WHEAT FLOUR Y% CUP LESS I TABLESPOON SHORT- 34 TEASPOON SALT ENING 4 TEASPOON BAKING POWDER 14 CUP COLD WATER

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