Pastry and Pies
A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible.
Pastry should rise in baking to double its thickness, and be in light flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It should be put into the icebox as soon as made, and it is well to allow it to stand several hours before using. Pastry flour is better than bread flour for pie crust. It is whiter than bread flour and when rubbed between the fingers feels very smooth and soft, like corn starch.
It is important to have all materials and utensils cold.
The Recipes
Plain Pastry
This recipe is for one large pie with top and bottom crust. 2 cups flour 1/2 teaspoon…
Rich Pastry
2 cups pastry flour 1/2 teaspoon Royal Baking Powder 1/2 teaspoon salt 2/3 cup shortening…
Apple Pie
1 1/2 cups flour 1 1/2 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons…
Pumpkin Pie
2 cups stewed and strained pumpkin 2 cups rich milk or cream 3/4 cup brown or granulated…
Lemon Meringue Pie
2 cups water 3 tablespoons corn starch 2 tablespoons flour 1 cup sugar 3 eggs 4…
Strawberry Pie
1 cup flour 1/2 teaspoon salt 2 teaspoons Royal Baking Powder 4 tablespoons shortening…
Custard Pie
3 eggs 3/4 cup sugar 1 teaspoon salt 2 cups milk Beat the eggs until well mixed; add…
Mince Pie
Mince Pie should always be made with two crusts. Line pie plate with paste, fill with…
Mince Meat
2 lbs. fresh lean beef, boiled and chopped fine when cold 1 lb. suet, chopped very fine 5…
Rhubarb Pie
2 cups rhubarb 1 cup sugar 1 tablespoon corn starch 1/4 teaspoon salt Cut off root, stem…
Berry Pies
3 cups blueberries, huckleberries, or blackberries 2/3 cup sugar 1/4 teaspoon salt 1…
Cherry Tarts
1 1/2 cups flour 3/4 teaspoon salt 3 teaspoons Royal Baking Powder 6 tablespoons…