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General Rules
1. Use pastry flour. 2. Use cold ingredients, cold board, and the room should be cool. 3. Employ little mixing, kneading toughens. (a) (b) (c) Flour plus air equals "light" mixture Flour plus lard equals "flaky" mixture Flour plus water equals "tough" mixture 4. Flour toughens: Use as little as possible. 5. Part of shortening may be enclosed during rolling process to make crust flaky. 6. Roll pastry one way. 7. Cook pastry in a hot oven and have the greatest heat at the bottom so that it may rise before it browns. 8. Pastry is difficult to digest because the starch grains must absorb water and swell before they can be digested. The small amount of water used in making pastry does not furnish enough liquid to accomplish this. Moreover, the particles of starch are enclosed in fat and digestive fluids can not reach starch readily. 9. To prevent bottom crust from absorbing the juice, brush crust with flour or white of egg. 10. Never grease a pie tin. 11. To a juicy pie add one-sixth as much flour as sugar. 12. Fats: (1) Lard makes white flaky crust; (2) Lard and butter give good flavor. Pie crust is often made without baking powder, but it requires much skill and practice as well as more shortening to make it tender and flaky. And when a plainer, easier made, and more economical crust is desired, the use of a little baking powder will produce the results required. If pastry flour is used the results will be found more satisfactory. 3 cups flour Powder PIE PASTE-No. 1 1/2 level teaspoon Calumet Baking 1 teaspoon salt 3/4 cup lard Cold water Sift together dry ingredients thoroughly. Work in lard with knife or rounding edge of a tablespoon or spatula. Moisten to a dough with cold water. Put lightly on floured board, and roll thin ready for use. 3 cups flour PIE PASTE-No. 2 1/2 level teaspoon Calumet Baking Powder 1/4 teaspoon salt cup lard 1/2 cup butter Cold water Sift dry ingredients together thoroughly. Work in lard. Mix into smooth paste; flour the board, roll thin. Spread butter on it evenly, fold in three; roll out thin again; fold in three, repeat twice more and use.
NOTE-A cup of sweet cream can be used in place of lard and water, when obtainable About 4 tart apples 1/2 cup sugar