Pastry

All cooks desire a flaky pie crust which is light and tender and has a delicate brown color. To obtain such a crust proper mixing, handling and baking of crust must be followed.

Mixing

Very good crust can be made with liquid fat as in the various vegetable oils now on the market. When liquid fat is used it should be blended with the water and cut into the dry ingredients. When solid fat is used it must he cut into the flour until no particles of it can be seen and the flour has a mealy appearance. Then cold water is cut in. The solid fat may be melted by pouring boiling water over it and then combining with the dry ingredients. In adding the liquid always cut into one part and then another before combining the whole so that the mass is handled as little as possible. If too much water is added the crust will be tough, if not enough it will break and crumble. Accurate measures are of utmost importance.

Rolling of Crust

To keep measures the same be vory careful not to add additional flour while rolling. The magic roller is helpful in handling a crust. The paste must be rolled lightly working from the center in all directions so as to make it fit the pan. For a two crust pie allow more for the lower than the upper crust.

Fitting the Crust to the Pan

Roll the crust about 1/8 inch thick and make it larger than the pie pan. Place loosely on the pan and make sure there are no air bubbles under center.

Perforate the top crust to allow for escape of steam.

In two crust pie, brush under crust with cold water and press the two crusts lightly together.

Single crusts for shell should be perforated with a fork and placed loosely over an inverted pie pan.

Dietetic Importance of Proper Baking

Pastry has a large proportion of fat and to prevent its splitting into irritating fatty acids, should be baked in a moderate oven instead of a quick oven. The changes which take place when fat is heated to too high a temperature can readily be seen when fat is heated to the smoking point over the open burner. The mucous membrane of the stomach is affected as are the membranes of the eyes and throat by fat heated to the splitting point.

Pies baked in a moderate oven refute the old argument that they are indigestible, for the moderate temperature is best too for the perfect swelling of the starch molecules.

Pie Crusts with Vegetable Oil

Sift dry ingredients. Add water to oil and heat till creamy. Mix quickly into dry ingredients with a cutting motion. Toss on slightly floured board and roll for two crust pie.

Solid Fat Crust

Mix and sift flour and salt. Cut in lard till mealy; add water and toss on slightly floured board. Roll. This makes a two crust pie and a shell.

Hot Water Crust

Mix and sift dry ingredients. Cream lard and boiling water. Cut into the dry ingredients. Toss on floured board and roll to desired thickness This makes a double crust pie. Twice the recipe may be made at one time and kept in the ice box ready for use.

Rhubarb Raisin Pie (Recipe for two crust pie)

2 cups rhubarb cut fine 1 cup sugar 1/2 cup raisins, cut fine Make pie using rhubarb raisin filling. Bake at 350 degrees F. for 50 minutes.

Apple Pie (recipe for two crust pie)

Wash and core apples. Do not pare. Cut apples in thin slices or dice them fine. Mix and sift sugar, salt and cinnamon. Mix thoroughly with apples and fill the lined pie pan. Put on top crust and bake at 350 degrees F. for 50 minutes.

Custard Pie

Stir eggs and sugar until well mixed. Add milk. salt and nutmeg and stir again. Pour into pie pan lined with crust. Bake at 325 degrees for 50 minutes.

Butterscotch Pie

Heat brown sugar and water to boiling point. Mix flour, cornstarch, granulated sugar, salt. Pour boiling mixture over them and blend well. Return to fire and cook till thick. Add egg yolks slightly beaten, butter, salt and flavoring and cook for 1 minute longer. Pour into baked crust. Cover with meringue and brown.

Meringue

Beat eggs till frothy. Add the baking powder and continue beating till eggs are stiff. Add the sugar gradually, boating constantly. Spread roughly on pie so that surface will be uneven. Brown under the broiler flame or place in the oven at 350 degrees F. for 15 minutes

Pie Shell

Mix as directed under crust recipes. Roll and fit to inverted pie pan. Prick with fork to make sure there are no air bubbles. Bake at 350 degrees for 30 minutes.