The Powder River County examiner and the Broadus independent. [volume] (Broadus, Mont.) 1919-1935, 1922-04-07

(PrepareA by the United States Department
Of Agricultural
Every hOusekeeper. III the secret
places in her soul, longs to have some
one praise her pie. She can have pie
that can he praised If she follows
carefully the recipe for mixing and
handling the dough that is used by
food specialists In the United States
Department of Agriculture.
Plain Pastry for Oouble.Crust Pie.
IL cupfuls -four 1-3 cupful fat q lit
l-3 tablespoonfuls tie more than 5
water level tablespoon
2-S teaspoonful salt
Place the -four, salt and lard into
a bowl and cut with biscuit cutter
until it looks mealy. Take out one
fourth cupful of the finely divided
fiour-and-fat mixture to be used later
on the upper and under crusts. Add
the water gradually to the remaining
fiour-and-fat mixture. cutting with the
biscuit cutter until the water is even
~ mixed in.
Divide the dough into two approx
mately equal parts, one for the upper
shape each into flattened ball and
roll until about Ave inches in diameter.
Take one Of these flat cakes Of
dough; place about one-eighth cupful
Of the finely divided flour-and-fat mix
ture which was reserved, onto the
half Of the dough nearest the worker,
and fold the other half over this.
pressing the edges together. Roll
slightly and folG the right side over
twO-thirds Of the way toward the op-
pOsite edge; then fold the left side
similarly toward the right edge, thus
making an oblong piece Of three thick
nesses. Fold this oblong piece Of
dough through the center to form q
square.
Shape the dough with the hands SO
us to round the corners. thus making
round cake. Roll lightly until the
dough is large enough to cover the
pan. Cover the pan with the dough,
taking pains to see that no air is in
closed between the pan and dough.
l'ut the pie filling In place.
Roll the upper crust in the same
manner as that described for the low
er. Cut perforations in the upper
crust to allow for the escape Of steam.
M0isten the rim of the under crust
with water, place the top crust in po-
sition. and press the two edges to-
gether with the thumb. Trim the
edges with knife and press the edges
together again, using the tines Of
fork.
Bake % to 30 minutes in q mod.
crate hot oven, i. e.. at about $50 de-
yrees F. /.
Special Points to Be Observed.
No more water should be added
than the recipe calls for. The proper
tions given have been tested innumer-
able times, and the addition Of extra
water will only result In cracker
like pastry. Extra hour will not Of
set extra water because the proper
tons OF the entire recipe will then be
altered. II handled and measured cor
rectly this recipe is always satisfac-
tory.
The old idea that only ice water
SiiOulO UC uScO lOI ala AlHuS VI pdSlIy
IL more or less OF superstition. On
the contrary, il the fat is very cold, as
it will be II it is kept in q cold room
or out-of-doors In freezing weather,
hot water is better than cold for mix
ing the dough. In very warm weather.
however. 1t Is well to use cold water
il the fat seems very soft.
In putting the pie crust on the pan
1t should be cut enough larger than
the pan to allow for shrinkage. 1t
should be well pressed into the pan
and around the bottom with the fin
gers so that no air can be enclosed
beneath it. A single pie crust or
she'll, baked as undercrust for lemon
or chocolate or custard pie. should be
prcked with fork in many places to
allow any air that is below the crust
TO escape; otherwise it will puff up in
the middle. The upper edge of this
undercrust should be rolled under the
edge of the pan. This gives good
appearance 10 the finished pie.
In making custard pies. or those
containing juicy fruits like cherries OF
blueberries. Il soggy undercrust can be
avoided il. before the filling is put in
the crust is baked for about ten min
utes or until the color starts TO change
IL must not be baked until brown be
fore filling. for fear that the pie woult
be dark and unpalatable The fruit o.
cus,ard should be heated and addet
10 the partially baked crust while thu
latter is still In tie oven; the bakin,
is then finished as usual.
When making a number Of pies 1t Il
worth while to glaze them by brush
ing the upper crust with a mixture o
three tablespoonful Of milk to on
wef-beaten egg. For single pie
would hardly pay to use the egg un
less what remained Of the mixtur
could be utilized for pudding, Frenc
toast, or some other cooking. Brus
the glaze on with a fork wrapped in
bit Of clean muslin.
Custaed Pie.
~ cupfuls milk y teaspoonful "
nilla