Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1905-10-19
A PLEA FOR GOOD PIE
IT IS A WHOLESOME FOOD IF 1T IS
PROPERLY MADE.
T1e Crust Should he of Wafer-Iiks
Thinness and Crisp and FIaky.
Five Rules to BE Observed In the
Making of a Perfect Pie.

rue crust should be of Wafer-ltks
Thinness and Crisp and FIaky.
Five Rules TO BE Observed In the
Making of "a Perfect Pie.
Although food theorists and food
cranks have varying opinions as to the
wholesomeness of certain foods, they
one and all agree in denouncing pie.
1t Is the one dish most ardently con-
demned, and yet the one dish most
universally liked-at least by Amer
leans. Still, Notwithstanding the bad
reputation pie enjoys, it is a whole
some dish IL properly made.
In making 1t the average housewife
rolls out heavy, sodden crust, and
then spreads it In thick layer over
the bottom and sides of pie plate.
She forgets to rub this crust with the
white of egg and Immediately puts in
the filling of custard, fruit or mince
the crust, making 1t still more sodden.
She then covers the pie, perhaps, with
another layer of this thick pastry and
puts it in an oven that Is not hot
enough. The oven should be so hot
that the pastry will brown before the
butter In 1t has barely chance to
melt The crust will then be crisp.
Another reason why pies are SO uni
versally disapproved is that they are
nearly always made with lard, or half
lard and half butter. Lard should
never be used In pie or, in fact, in
any dish. An eminent psychologist in
leading university says that lard is
the bane Of American cookery and Is fit
for no stomach except pigs" A tiny
bit of lard in batch Of bread may be
excusable, but even then butter Is bet
ter.
All pie crust, Of course, should be of
wafer-like thinness. Not only are prop
erly made crusts harmless, but some
popular filings are exceedingly whole
some. What, for instance, could be
better than custard or a pumpkin
filling? The latter is, as a rule, only
a custard rich in eggs, with an addi-
ton of pumpkin and a few spices.
which are aids to digestion.
Without doubt all pies should be
eaten in moderate portions, especially
by delicate persons, but this rule APP
plies to any dish. Even cream Is not
good for persons under certain condi-
tons, yet no one but a crank would
deny it to a person in good health.
Many food faddists expect healthy
people to live daily on an invalid's diet.
There are five rules to observe in the
making Of perfect pie. First, rub
the undercrust with the white Of an
egg before putting in the filling to pre-
vent it from soaking into the pastry;
second, bake it in the hottest of ovens;
third, place 1t In the lower half Of the
oven at first against the bottom, later
removing it to the upper shelf; fourth,
always place crust in the refrigerator
to become thoroughly chilled and hard
before filling and baking 1t; fifth,
pound the pastry well until 1t Is filled
with air spaces.
Volumes could be written on the cor
rect treatment of pastry. Any Of the
recipes in standard cookbooks will do,
however, If few details are carried
out
A marble board Is an ideal arrange
ment for rolling pastry. A current
household magazine suggests that the
hideous marble tops of old fashioned
tables might be fitted up for this pur-
pose.
Smooth, even pie crust Is an abomina-
ton, and yet many housekeepers think
that is the proper way to have it, and
sometimes they will even be heard to
complain when by accident their pie
crust Is rough and almost breaking
into waferlike flakes. This flakiness
Is, however, the proper condition Of
pastry.
Pies as a rule are better adapted to
winter than a summer diet, because
of the butter, which makes them too
rich for warm weather fare. Fruit
pies, however, are good at all seasons,
and there are few things more attrac-
tive than huckleberry and other fruit
pies even in the hottest dog days. There
are also many good cold meat pies
which are welcome at picnics. When
preparing a chicken or meat pie 1t is
always better to add a little baking
powder to the regular rule for ordinary
pie crust.
Add one cup Of butter to every two
cups of -four pastry -FOUR. Then chop
together In wooden bowl, with an
ordinary old fashioned chopping knife,
until the mixture is broken into small
bits the size Of peas. Add half cup
of ice water. Mix with knife, then
beat and turn and beat and turn until
the whole is smooth, but full Of light
ness. This pounding and turning Is
better If done upon marble board in
cool storeroom or cellar. Never touch
the pastry with spoon or the hand,
but with knife; then put 1t where it
will become Ice cold and hard before
rolling 1t out.
There are several variations to this
rule which can do no harm. If baking
powder is wanted, add a teaspoonful
to this amount of -four and butter
New York Tribune.