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Potato
Pie Crust
Ingredients:
12
medium-sized potatoes, boiled and mashed
1 teaspoon salt
2 tablespoons cold butter
1/2 cup milk or cream
Enough flour to roll out stiff dough
Preparation:
- Boil and mash a dozen
medium-sized
potatoes.
- Add one teaspoon of salt, two
tablespoons of cold
butter and half a cup of milk or cream.
- Stiffen
mixture with flour sufficient
to roll out.
Nice for the tops of meat pies.
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Did You Know?
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| A
very attractive as
well as appetizing way in which to serve pie is known as pie à
la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in
this
way is high in food value and is a general favorite with persons who
are
fond of both ice cream and pie. |
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| To
be most palatable, pies
and pastry should be served as soon as possible after they are baked.
When
pies are allowed to stand for any length of time, the lower crust
becomes
soaked with moisture from the filling used, and in this state the pie
is
not only unpalatable, but to a certain extent indigestible.
Consequently,
whenever it is possible, only enough for one meal should be baked at a
time. |
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