Pastry
The making of pastry is really a very simple process, especially when such a workable fat as Snowdrift is used as shortening. Ordinary pastry is nothing more than flour, a little salt, a good fat, and some cold water, put together quickly and according to the law of pastry-making. This law insists that the pastry be not overworked, that the dough be kept as dry as possible, and that the fat be not too well incorporated, but rather put in coarsely, in such a manner that it will melt in the pastry, therefore causing flakiness. The mixture should never be sticky.
Considerable has been said and written about this particular phase of cookery, with regard to the chilling of utensils, the using of ice-water, etc. However, this super-care is not needed with Snowdrift pastries. They are remarkable in that they can be made with no fuss whatever, and that the results are simply delicious.
Of course, one must be careful about the oven. Pies of custard nature demand a hot oven, 375 degrees F., for the first ten minutes, in order to set the crust, so that the filling will not soak in. The heat should then be reduced, so that the filling will not boil. Apple and other fruit pies should also have a hot oven in the beginning and then should be reduced, after the crust has begun to brown a bit, so that the fruit itself will be thoroughly cooked.
Plain pies, which have a cooked filling, will be done in twenty-five minutes; thick, fresh fruit pies, call for from forty to fifty minutes; thin, fresh fruit pies, from thirty-five to forty minutes; while an ordinary pie of custard nature, will cook in about forty minutes. If a meringue is to be used, it should be put on ten minutes before the pie will be done.
All Measurements are Level