Clarke courier. [volume] (Berryville, Va.) 1869-1997, 1905-09-06
SCOTT s BOVINE, 4Os s Es"s S. s;s~r'
A PLEA FOR GOOD PIE
1T IS a WHOLESOME FOOD " 1T IS
PROPERLY MADE.
The Crust should he OF WRfer-Itlxe
ThtnneAs and Crisp and FIaIxy.
Five Rules TO He Observed In the
Making OF IA Perfect Pie.


Five Rules TO He Observed In IN,
Making OF Perfect Pie.
Although food theorists and food
cranks have varying opinions as TO the
wholesomeness OF certain foods, they
one and ali agree In denounclng pie
1t is the one dish most ardently con.
demned. and yet the one dish most
universally liked-at least by Amer.
leans. Sull. Notwithstanding the bad
reputation pie enjoys. IL Is n whole
some dish II properly made
In making Il the average housewife
rolls out n heavy, sodden crust. and
then spreads 1t In a thick layer over
the bottom ana sides OF a pie plate.
She forgets 10 rub this crust with the
white OF egg and Immediately puts In
the filling OF cuStard. fruit or mlnce
meat, whose juices will later soak into
the crust. making Il still more sodden.
She then covers the pie. perhaps. with
another layer or this thick pastry and
puts II In an oven that Is not hot
enough. The oven should be so hot
that the pastry will brown before the
butter In II has barely n chance TO
melt. The crust viii then be crisp.
Another reason why pies are so uni
versally dlsapproved Is that they are
nearly always made with lard. or half
lard and half butter. Lard should
never be used I'm a pie or. in fact. IN
any dish. An eminent Psychologist In
a leading university says that lard IL
the bane OF American cookery and Is 1t
FOR no stomach except n pigs" A tiny
biz OF lard In batch or 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 prom
erly made crusts harmless. but some
popular filings are exceedingly whole
some. What, for instance. could he
better than custard or n pumpkin
filling2 The latter Is. as n rule. only
n custard rich In eggs, with an add
ton or pumpkin and few spices.
which are aids 20 digestion.
Without doubt all pies should be
eaten in moderate portions. especially
10y delicate persons, but this rule ap-
plies 10 any dish. Even cream Is not
good for persons under certain condi-
tions, yet no one but a crank would
deny II 10 n person In good health.
Many food faddists expect healthy
people TO live daily on an invalld's diet.
There are five rules TO observe I'm the
making OF a perfect pie. First. rub
the undercrust with the white OF an
egg before putting In the filling TO pre-
vent IL from soaking Into the pastry;
second, bake IL in the hottest OF ovens:
third. place It In the lower half of the
oven at FIRST against the bottom. later
removing Il TO the upper shelf: fourth.
always place crust I'm the refrigerator
TO beeome thoroughly chilled and hard
before filling and baking Il: nth.
pound the pastry well until IL is filed
with air spaces.
Volumes could be written on the cor
rect treatment OF pastry. ANY OF the
recipes In standard cookbooks will do
however. II 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 II. and
sometimes they will even be heard 10
complain when by accident their pie
crust Is rough and almost breaking
into wafer-like flakes. This fakiness
Is, however, the proper condition OF
pastry.
Ties as rule are better adapted to-
a winter than summer diet. because |
or the butter, which makes them too |
rich for warm weather fare. Fruit |
pies, however, are good ut all seasons.
ana there are few things more attrac- |
tive than huckleterry 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 chicken or meat pie IL IA |
always better to add 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 a wooden bowl, with an
ordinary old fashioned chopping knife
until the mixture is broken into small
pits the size of peas. Add half a cup
or Ice water. Mix with a knife. then
peat and turn and beat and turn until
me whole is smooth, but full of light
ness. This pounding and turning Is
better IL done upon marble board In
!, cool storeroom or cellar. Never touch
me pastry with n spoon or the hand.
put with knife; then put It where IL
WIN become Ice cold and hard before
'olling 1t out.
ihere are several variations to this
'uie which can do no harm. III baking
powder Is wanted. add a teaspoonful
o thls amount of flour and butter
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