The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-11-05

1OWGQS IN UE4nS = AO4 III 14AAAO0g =
Start with. good recipe FOL
pastry, bake by temperature and
your troubles are ended. The
recipe for pastry which the Insti.
tute uses in making all types 81
pies. whether OF the open. open
cross-cut. or double-crust variety,
produces q crust that not only cuts
with ease. but is both tender aIc
flaky.
Measure and sift together into 4
large bowl one and one-half cupfuls
Of sifted flour, One.half teaspO0nful
OF salt and one-ha1f teaspoonful Of
baking powder. Measure onerhalf
cupfuiI Of shortening either lard,
vegetable fat, or butter and work
this into the flour, using two knives
iii cutting motion until the whole
mixture resembles q coarse meal
Must Be Kept Cold
Since pastry should be kept cold
never use the finger.tips to work
the pastry, unless you are very dex.
ferrous, for the heat OF the hand
jeopardizes d fIaky result. Next
add cold water very gradually,
until enough has been added to
make q stiff dough bout three
or four tablespoo nfuls. Use q knife
or fork II working this in:
Chilling improves pastry 80. 4
there is time wrap II I'M wax Of
parchment paper and tuck in the
refrigerator for D couple Of hours.
However. 1t can be used imme.
diately after making. with excellent
results.
In making a doubIe-crust pie
cut off just enough pastry for the
under crust. keeping the Remainder
III the refrigerafor while rolling Out
the paste and lining the pie plate
IN rolling, handle the pie crusi
as though Il were q tul1e bow for
your summer hat, always rolling
away from you with light, quick
strokes. Heavy-hand edness has
been the ruin Of many good pie.
Roll the pie-crust to about one
eighth inch thickness and q little
larger than the pie plate. keeping
the dough as nearly round as pos.
sble. 50 that il will cit the pie
plate it Is intended to cover.
No Grease Needed $
Do not grease the pie plate as
there is sufficient tat In the pastry
to make this unnecessary. Fold the
sheet Of pastry iii halves lightly
ana place on the pie plate, having
the center fold Of the pastry ex-
act1y on top of the center line Of
the pie plate; then unfold the
pastry. Press 1t lightly with the
fingers so that 1t fits the bottom
sides and rim Of the pie plate
closely, yet loosely
If the pastry is put on too taut
1t may crisp and break during the
baking, allowing the juices to run
under the crust. Then trim the
pastry even with the edge Of the
Die plate by holding the pie plate
in the left hand and running 9
sharp knife around the edge Of the
plate with the right hand. Then
i put the filling into the lined pie
plate.
After the pie IS filled. roll oul
the top crust to q size one incl
larger than the plate on all sides
to allow for folding under. Fold
the top crust in halves, just al
with the lower crust, and In the
center edge Of the folded side MAKE
three Sits one-haif inch in length
or any other design desired; these
Sits supply a vent for the steam "a
escape while cooking. and are
necessary. Next. nOisten the edge
Of the lower crust with a little
water, putting it on with the finger,
Place the folded upper crust in
position on the pie. having the
center fold Of the pastry exactly
on the center line Of the pie plate
Lay on Loosely
Unfold the pastry, laying It on
loosely. Trim off the upper crust
so that about one inch overlaps on
all sides. Scissors do this particu.
larry well. Then carefully fold the
upper crust under the lower crust
all the way around the edge. Press
down with the finger tips or hands
and finish by making marks with
the tines of a fork on the surface
or the rim. At this point the tor
surface OF the pies crust may b'
lightly brushed with milk to give
an added brown: or beat the yoll