The Carlisle independent., 1907-01-10
FOR THE IDEAL PIE
TOOTHSOME DELICACY THAT IS
 BELOVED BY ALL.
ReauisINsa for Success Are Simple But TN Must Be Carefully Re- membered - knack of the
 Thinq Is What Counts.


 The pie belt is not restricted to New England alone. Ask the miner "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, 20 miles from a lemon or anything else eatable, what they want most for their dinner, and ten chances to one "a big piece of mothers homemade pie heads the list of mouth-Watering pos abilities.
 But there are pies and pies, ranging from gutta percha crusts with vapid, tasteless interiors, to delicate, Hahy, melt-in-your-mouth pie exterior, clasp ing in tender embrace ambrosia.
 Which are yours?
 Pie makers are born, but they can also be made.
 The first requisite is brains, then light, quick touch and judgment in seasoning. In the evolution of the idel pie 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 hne hardwood holding board, thick can- vas dredged with flour or even clean, smooth sheet of manila paper spread smoothly on an ordinary kitchen ta- ble. So also with the rolling pin. It is the touch and knack of handling that count-whether the pin be or glass, hardwood or tall, smooth bot tle
 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- toned 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 (heapedl, a scant half-cup shortening, a saltspoonful each salt and baking powder and cold water to mix stin. Measure lard and butter and set in cold place until hard. Mix flour, salt and baking powder, then cut i'll the lard. Wet with cold water to stiff dough. toss on tae fioured 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 four; roll over and over; turn half round; pat out and roll again. Then roll over and over like a jelly roll and divide in the middle. Turn each piece over on end, so that the rings of pastry are on top, aEd if 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 cone just to the edge of the plate.
 Brush the rim with cold water, and if the pie is fruit or very juicy com pound, the white of an egg brushed over the under crust will prevent soaking. Roll out some of the paste into a 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 little larger than the plate, and have 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.