The plain sailing cook book; a collection of simple recipes for beginners in cookery by Browne Susanna Shanklin

Author:Browne, Susanna Shanklin
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: New York, C. Scribner's Sons
Published: 1922-03-25T05:00:00+00:00

PLAIN PASTRY FOR PIES

MATERIALS UTENSILS

2 cups flour

1 cup shortening—^butter and laid

Ice-water

Mixing-bowl

Palette-knife

Bread-board

Rolling-pin

Fork

Pie-pan

DIRECTIONS FOR MAKING THE PASTRY

1. Sift the flour into a mixing-bowl.

2. Cut the shortening into tiny bits.

3. Wash the hands in cold water, and dry them. With

the finger-tips work the shortening into the flour as quickly as possible.

4. When thoroughly mixed, add a little ice-water, mix-

ing it into the flour and shortening with a palette-knife. Use barely enough water to moisten the mixture, keeping the dough as stiff as possible.

DIRECTIONS FOR USING THE PASTRY

1. Sprinkle the bread-board with flour, place the dough

on the board, and cut it into two equal parts.

2. Set one part aside, and after sprinkling flour over the

rolling-pin, roll out the remaining part into a sheet a little less than a quarter of an inch thick.

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PLAIN PASTRY FOR PIES—Continued

If the dough sticks to the board, loosen it carefully with a knife. If it breaks or tears, fold the sheet of dough over once each way, sprinkle more flour on the board and rolling-pin, and roll the dough out again. It is important that there shall be no hole in the lower crust of a pie.

3. Lay the sheet of dough in a pie-pan, and press it

down against the bottom and sides of the pan.

4. Dip one finger into cold water and moisten the

dough around the edge of the pan.

5. Pour in the fruit or whatever pie-filling is to be used.

This must always be cold.

6. Roll out the remaining dough, as described above,

for the top crust.

7. With a sliarp knife make several cuts two or three

inches long through the centre of the sheet of dough, forming a design if desired. These cuts are necessary to allow the steam to escape in baking.

8. Lay the top crust over the top of the pie, and with

the tines of a fork press the top and bottom crusts together all around the edge of the pan.

9. Hold the pie-pan on the palm of the left hand, and

with a knife trim off the overhanging portions of dough close to the rim of the pan all around.

10. Cut the pieces of dough thus removed into thin

strips, and press these strips into the dough aU around the edge of the top crust.

11. Place the pie in a hot oven, and immediately reduce

the heat. If uncooked fruit is used for the filling, the heat must be very slow in order to cook the fruit thoroughly.

12. Bake from thirty to fifty minutes, the length of

time depending upon the nature of the filling used. [86]

FRESH FRUIT OR BERRY PIES

Apples should be cut in quarters, cored, peeled, and thinly sliced.

Peaches should be peeled, cut in half, stoned, and sliced.

Cherries or plums should have the stones removed.

Strawberries, raspberries, gooseberries, etc., should be thoroughly washed in cold water, and allowed to drain.

Cranberries should be cooked in accordance with the directions for Cranberry Sauce (page 147).

In using any uncooked fruits or berries above mentioned, fill the lower crust of the pie with the prepared fruit. Pour over this from J^ to a full cup of sugar, into which one tablespoon of flour has been mixed.

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