The Art of PieMaking

Although many esteemed authorities on dietetics have placed their ban of displeasure upon the pieeating habit, declaring it to be at all times conducive to ill health, yet the fact remains that in many homes pies are freely consumed.

It is not the purpose of this article either to extol or to condone the consumption of pastry, but to give explicit directions for making the very best quality of this, if questionable, nevertheless delectable, variety of sweets. To make crisp, palatable pastry the work must be done in a cool place, the materials which enter into its composition must be of the best, thoroughly chilled, put together quickly, with as little contact during the whole process with the hands and fingers as is practicable. All hard kneading must be avoided if light paste is desired.

The best paste is obtained by using equal portions of butter and lard for shortening. When butter alone is used, except for puff paste, the crust will be tough. All lard produces tender paste, but it is white and tasteless. When freshly made butter can not be had, wash the butter thoroughly and knead in several successive waters.

To mix properly the dough for pastry, first sift the salt of which very little should be used with the flour, then by means of a knife cut the shortening into the flour. To one accustomed to use the hands for this purpose the operation will be awkward; but experience will overcome this, and the result justifies the extra trouble.

When the flour and shortening are incorporated, add, a few drops at a time, just enough ice water or very cold water to cause the ingredients to adhere, being careful to avoid having wet streaks. Do not knead, but turn the dough, which has been lightly gathered into a round heap, on to a wellfloured dough board, or marble slab if procurable, and divide into two parts, one for the upper, the other for the lower crust.

Flour the rollingpin, which should be straight that is, the same size at the ends as in the middle then, with light but effectual strokes, roll into shape. The strokes must always be from the worker, and the pressure must be even. The top crust must have air holes in it, else it will burst.

The paste will be lighter if, after mixing, it is stood in the icebox or other cold place for two hours or more before baking.

One of the banes of the piemaker is the soggy under crust. To prevent this, bake, but do not brown, the bottom crust before putting in the filling. Further, upon removing from the oven do not take out of the baking tin until ready to serve. Instead, stand on an inverted teacup. The air will circulate beneath and dry the under crust. A trial of this method will convince the skeptical. Perforated pietins are the most satisfactory. If these can not be had use granite ware.

Perhaps, after all, the success of the pie depends more upon the baking than upon any other step in the whole process. The materials may be the choicest and skilfully combined, yet if the oven be too slow the paste will not rise, but become white and clammy. In this many cooks may find an answer to the puzzle, why their pies never look fresh and flaky. On the other hand, if the heat be too brisk and the paste browns before it has time to rise, it will have a rancid taste.

It will, therefore, be seen that the temperature of the oven is a matter of much moment to the successful pastry cook. The fire should be made long enough beforehand for the heat to have a "body." Test before putting in the pies by baking a bit of crust.

A good formula for proportions for family pastry is: To three cups of sifted flour, to which a little salt is added, use one cup of shortening. If half a teaspoon of baking powder is used threefourths of a cup of shortening will suffice. This is sufficient for four ordinary pies. The amount may be increased or diminished provided the proportions are kept.

Pie crust

Before making your Pie crust, put some lard into a bowl, on this lay a goodsized piece of ice and cover with water. Set on the ice, or in some very cold place, for twenty minutes or half an hour. At the end of that time put into a pan a slightly heaping teaspoon of salt and one small pint cup of sifted flour. To this add two heaping tablespoons of the lard you have in the ice water. Cut this lard through the flour with a knife, or mix quickly with the tips of the fingers. Pour over enough of the ice water to roll easily (which you can ascertain by pressing your finger on the pastry), mix with a spoon, turning over and over until all is mixed. Then sprinkle the pan you have mixed it in with flour,' lay your paste back in it, and set on the ice, or in some very cold place, twenty minutes. Have your pieplate ready, grease very. lightly, then sprinkle flour Over it.

Then Sprinkle flour rather thickly on the pastry board, Hour the rollingpin, cut a piece. of dough and lay on the board. Sprinkle flour over the dough, give it one roll out flat, beat it once, fold over the four corners, sprinkle with flour and roll again quite thin. Double the piece you have rolled just in the middle, lay it double on the pieplate, then turn the folded half back, fit it to the pieplate, giving plenty of room for it to fall into place. Trim the edges with a knife that has been dipped into the flour. Put the fruit on the pastry. Now roll the upper crust in the same way. Fold, flour, roll, and beat twice. Roll the upper crust thicker than the under crust.