Classic Pie Crust
1/2 cup of shortening or lard
1/4 cup fat drippings
1-1/2 cups of flour (sifted pastry flour is best for pies)
pinch of salt
recipe given above makes two pie crusts.
- With pastry blender cut the
cold shortening into the sifted flour until the shortening is in pieces
as small as peas.
- Then pour in six or eight
tablespoons of cold water (during summer use ice-water).
- Work with the knife or pastry
blender until well mixed (never use the hands).
- Flour a board, roll the dough
out thin, sprinkle with a
little flour and put dabs of soft fat drippings here and there, fold
the dough over and roll out thin again and spread with fat and sprinkle
with flour, repeat this and then roll out (not too thin) and line a
pie-plate with this dough.
- Always cut dough for lower
crust a little larger than the upper dough and do not stretch the dough
when lining pie-pan or plate.
- If fruit is to be used for the
filling, brush over top
of the dough with white of egg slightly beaten, or sprinkle with one
tablespoon of bread crumbs to prevent the dough from becoming soggy.
- Put in the filling, brush over
the edge of pastry with
cold water, lay the second round of paste loosely over the filling;
press the edges together lightly, and trim, if needed.
- Cut several slits in the top
crust or prick it with a fork before putting it in place.
- Bake from thirty to thirty-five
minutes until crust is a nice brown.
Tips: Bake pies having a
cooked filling in a hot oven and
those with an uncooked filling in a moderate oven. Let pies cool upon
plates on which they were made because slipping them onto cold plates
develops moisture which always destroys the crispness of the lower
Homemade Shortening: For homemade
can use drippings and mix with chicken, duck or goose
fat. In the fall and winter, when poultry is plentiful and fat, save
all drippings of poultry fat for pie-crust. If you have neither, use
beef fat or lard.
|Did You Know?
filling of the pie
you are preparing does not require so much baking as the crust, it is
good idea to bake the crust
partly before putting the filling in. This is particularly advisable
for the custard pies, jelly and preserved fruits pies. You can cover
them with whipped cream or meringue, that way you will not have to bake
the top crust shell.
the filling for your pie must be baked slowly, start the baking in a
very hot oven, so that the crusts
will have the benefit of the high temperature. Then the heat should be
gradually reduced until the filling will cook and the crust will not