Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-26
PERFECT PIE CRUST.
Quality Depends on Shortening and
Light Touch.

Light IOuca.
The delicacy Of pie crust depends not
alone upon the amount of shortening used.
but upon the light touch with which the
pastry is handled and the proper proper
ton Of water employed in the mixing.
Some cooking authorities lay great stress
upon the implements to be used in making
pie crust. but one who possesses knack
and little experience can make q deli
cate. tasty crust with nothing more elabo-
rate to work with than a sheet of heavy
manila paper to be spread on a table for
the molding board and long smooth bot
tie for a rolling pin. Glass boards and
pins are sanitary, but quite effectual
are the hardwood boards and the wooden
rolling pins. The plates in which the pies
lite. Earthen soaks grease in the course of
time. Pastry flour made by the old process
Of grinding is usually considered best for
pie crust, but any good flour will answer.
For the shortening, butter and lard, half
ana half, Is best, though clarified drip
pings of beef. chicken or pork may be
utilized. To make plain pie crust. allow
for each pie one heaping cup sifted -four.
scant half cup shortening, tablespoonful
each salt and baking powder. and enough
cold water to mix stiff. Have all the in
gredients and utensils cold. Sift together
flour. salt and baking powder, then cut
in the lard. or rub in with the tips Of the
fingers until the flour feels annular. Add
cold water. little at a time to mix to a
StAh uOuSH, tOSS Jul OH Une HOuTeO DOdrQ
and pat down to about half inch in
thickness. Flour your rolling pin, roll out
the crust with light. deft touch, put the
butter on In little dabs here and there.
sprinkle lightly with -four. roll over and
over, turn half round. pat out and roll
again. Then roll over and over like jelly
roll and divide IN center. If there is time
set these in the lee chest, each piece turned
on end with the rings of pastry on top;
when hard and chilled take out and roll
one piece to fit the plate with an inch to
spare Double over. lift lightly and lay in
tin. Press down the center so that there
will be no air bubbles, and let the edge of
the crust come just to the edge of the
plate. Brush the rim with cold water and
II the pie Is to be a fruit or other juicy
filling, the white of an egg brushed over
the bottom will prevent soaking. Roll out
some of the paste into a strip half an inch
In width and place on the edge. Fill with
whatever you have prepared, wet the rim
again before putting on the upper crust
roll out the latter. fold over and make sew
eral cuts in the center to allow for the es-
cape of steam, then lift on to the pie Press
the edges of the erusts closely. but lightly
together, and push the two crusts away
from the edge of the plate, which gives
them a chance to expand. Bake in a mod
crate oven.
In regard to the layer cake, any reliable
baking powder may be ;sed without in
jury.
Light Layer Cake-For a sponge layer.
sift together one cup flour. two level tea
spoonfuls baking powder and one-quarter
teaspoonful salt. Put into a bowl two
eggs, three-fourths of cup graduated
light. Add five tablespoonful boiling
water, beat slightly, sft in the flour mix
ture, flavor with lemon. vanilla or nut
meg, still working with the egg beater.
Then pour into two Toured jelly cake pans
and bake In a quick oven.
A Butter Layer Cake-Cream together one
large tablespoonful butter and one cup
sugar. Add one well-beaten egg and cap
of milk and beat light. In another bowl
slit together two cups flour and two table
spoonfuis baking powder. Then sift into
the mixing bowl with the other ingredients.
Bake in three layers in a moderate oven.
Lemon Pie Fiiling-Bake a good crust.
bordered with two or three rims Before
putting in the oven prick the crust in sew
eral places to let the air escape and pre-
vent blistering: To make the filing, mix
together one heaping tablespoonful corn
starch and one cup sugar. Add a cup boil
minutes. stirring all the time until thicken-
ed. Add tablespoonful butter and the
grated yellow rind and Juice Of lemon;
then push the saucepan back on the stove.
Add the yolks Of three eggs. well-beaten.
and turn into the crust. Set In the oven
and bake few minutes-iong enough to
color a light brown. Make meringue by
three tablespoonfuls of powdered sugar un-
til very stiff. Spread over the pie; then
set in the oven, which should have been
cooled down as much as possible, and let
the meringue pun up slowly and color
delicate golden brown.
Chocolate Pie-Bake a crust the same as
for the lemon pies. Fill with d chocolate
filing made after the recipe given; bake In
o hot oven until a crisp brown, cool slightly,
then cover with a meringue made as for
the lemon pie and puff and color slowly in
a cool oven.
Chocolate Fillipg-Put one cup Of milk
with pinch of salt and a square and
half grated chocolate in the double boiler
When hot and smooth stir in two level ia
blespoonfuls flour moistened in cold milk !
Cook, stirring constantly, until smooth and
thickened, then cook ten minutes longer
Mix the yolks OF two eggs with i've table
spoonfuls sugar, pour the hot mixture over
them. stirring we'll: then return to double
boiler and cook two minutes, stirring con-
stantly. Cool flavor with vanilla and Gin
namon. put into crust; bake ten minutes,
cool again and cover with meringue.