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Paste for Raised Pies

In making raised pies the first consideration is whether the pastry is intended to be eaten or not. If it is intended merely to form a mould in which to hold the meat, it may be made firm and compact without very much difficulty, and may be beaten with the rolling-pin or kneaded with the knuckles to make it stiff and hard. If it is intended to be eaten, greater care will be necessary. It must be remembered that small pies are much easier to make than large ones, and the very easiest and best way for in-experienced persons to make them is to use one of the tin moulds which are manufactured for the purpose, and which opens at the sides. The French pastry named Pate Brisee, the recipe for which is given (see CRUST, PATE BRISEE), makes a good crust for small raised pies. When the pastry is not to be eaten, dissolve three or four ounces of lard in half a pint of boiling water, and stir in as much flour as will make a stiff smooth paste. A little more than a pound of flour will be required. Knead it thoroughly with the fingers, and when it is sufficiently firm to keep its form when moulded, put it into a bowl, and cover with a cloth until it is nearly cold. Dredge a little flour on the pastry-board, put the pastry upon it, and roll the dough with the hands into the shape of a sugar-loaf or cone, with the diameter of the lower part rather less than the size required for the pie. Place the cone upright, and flatten the top until it is half the height. Press it down with the knuckles of the right hand, at the same time forming the walls of the pie with the left. When the sides are smooth, and of equal thickness, fill the pie, roll out the cover, lay it on, and make a hole in the centre. Fasten the edges securely with a little egg, ornament the pie according to fancy, glaze it by brushing it over with the beaten yolk of an egg, and bake in a quick oven. An easier way of shaping a raised pie is to roll out the pastry to the required thickness, and then cut out a piece for the top and bottom, and a long strip for the sides. These pieces must be fastened with egg, and the edges pressed over one another, so as to be securely fastened. The pie may then be finished according to the directions given above. When the crust is intended to be eaten, the pastry may be made according to the directions given for Pate Brisee (see CRUST, PATE BRISEE), or as follows. Rub a quarter of a pound of butter into a pound of flour. Sprinkle over it a small tea-spoonful of salt. Put another quarter of a pound of butter into a saucepan, with the third of a pint of milk. Stir it over a gentle fire until the butter is dissolved, then pour the liquid over the flour, and stir it to a smooth stiff paste. Dredge some flour over it; give it two or three turns, and mould it into the proper shape before it has had time to cool. Time to bake raised pies, from two to five hours, according to size.