The Cairo bulletin., 1907-01-06
FOR THE IDEAL PIE
TooTHsoME DELlcAcY THAT IS
BELOVED BY ALL.
Requisites fer Success Are Simple,
But They Must Be Carefully Re-
membered - knack OF the
Thina Is What Counts.

The pie belt Is not restricted tc
New England alone. Ask the mineI
"baching it," in his lonely camp In the
Rockies or Sierras, the soldier and
sailor boys in distant posts or alien
waters, the storm-stayed traveller, "
miles from a lemon or anything else
eatable. what they want most for thelI
dinner, and ten chances to one "a big
piece of mothers home made pie
heads the list of mountaineering pos
sibilities.
But there are pies and pies, ranging
from gutta percha crusts with vapid
tasteless interiors. to delicate, tiaky
meltin.your.mouth pie exterior, clasp
ing in tender embrace ambrosla.
Which are yours?
Pie makers are born, but they can
also be made.
The first requisite Is brains, then Q
light, quick touch and Judgment in
seasoning In the evolution of tn
idel pic no great array OF implements
is required Glass and marble boards
are all right, but Just as. excellent re
suits may be achieved with a fint
hardwood molding board, a thick can
vas dredged with -four or even a clean
smooth sheet of manila paper spreao
smoothly on an ordinary kitchen ia
BILE. So also with the rolling pin, j
Is the touch and knack OF handling
that whether the pin be OF
glass. hardwood or a tall, smooth bot
tie.
For the shortening half butter from
which the buttermilk has been well
worked out, and lard that has been
melted and tried out in the old-fash'
ioned way, instead of being pressed,
is considered best, though clarified
drippings of beef, chicken, or pork
can all be utilized.
In making the plain, everyday crust,
allow for each pie one cup sifted flour
(heaped), a scant halfcup shortening,
a saltspoonful each salt and baking
powder and cold water to mix stiff.
Measure lard and butter and set in a
cold place until hard Mix -four, salt
and baking powder, then cut in the
lard. Wet with cold water to a stiff
dough. toss on the Toured board and
pat down to about half an inch in
thickness
Roll out, put the butter on the paste
in little dabs here and there, dredge
lightly with flour; roll over and over;
turn half round; pat out and roll
again. Then roll over and over like
q jelly roll and divide in the middle.
Turn each piece over on end, so that
the rings Of pastry are on top, and II
there is time set in the Ice chest un-
til hard and chilled. Roll to fit the
plate with an inch to spare, as paste
shrinks when taken from the board
Fold the crust over, lift up quickly
and lay in the tin. Press down in the
center so there need be no air bub
bles, and let the edge of the crust
come just to the edge of the plate.
Brush the rim with cold water, and
If the pie is a fruit or very juicy com
DOuHu, the Wlltc VI al eS6 DIhhuSu
over the under crust will prevent
soaking. Roll out some of the paste
into strip a good half inch in width
and place on the edge. Add the fill
ing and wet the rim again before put
ting on the upper crust, which should
be a little larger than the plate, and
have a cut in the center to allow for
the escape of steam. Press closely
but lightly together and push the two
crusts away from the edge OF the
plate, which gives them chance to
expand.