The Waterbury Democrat., 1932-11-21
HOW TO MAKE
 GOOD PIE CRUST Perfect Pie Crust Sh0nld Be Luscious Brown,
 Crisp, Tender, Flaly c0nzr EAV0RFTF DIES
SOME FAvORFTE PIES
Ny MARIE CLIFFORD Depsrtment Of Food Economies Armour and Company

0I the 1alI anu WluteT pie, a8 Wet as any other pie, lies In the crust A perfect pie crust Is . luscious brown in color, crisp, tender and lIaixy. To produce such crust the use of lard as a shortening fl because it not onlj Is extremely economical, but gives added richness and tenderness to tho crust.
 The following recipe for pastry is one which if followed closely Will result in excellent results:
 Plain Pastry i-2 cup pure lard 1 teaspoon salt ? cups sifted pastry flour Ice water
 METHOD:
 l. Assemble all ingredients
 first.
 2. Dust rolling pin with flour. 3. Measure ingredients. 4. Mix and sift dry ingredients. 5. Mix pure lard with dry in-
 gredicnts, using knives or
 finger tips.
 G. Add water slowly, mix with
 fork, toss water and flower
 together to just dampcn
 flour. Mixture should Dc
 uniformly damp. 2. Divide dough in equal por-
 tions, form into balls. s. Pat ball on floured board,
 roll lightly from the center
 toward the edges. Use short
 strokes and move dough to
 keep shape.
 Q. Transfer to pie tin crust
 may be folded if desired. 10. Place In pie tin so 1t covers
 surface smoothly and loose.
 ly. Should fit the pan. Lift
 If necessary to remove air.
 Press down lightly. If. For shell - Hold tin and
 have knife at 45 degrees
 slant, trim edge, flute or
 press with tines of fork.
 Prick pastry with fork to
 release air and prevent for
 nation of steam during bak- ing. Or prick and then place
 pie tin (same shape as first)
 inside first. Remove wheT
 shell is baked. This keent
 crust's perfect shape. fe. Double Crust Pics = Upper
 crust (smaIler than lower) !.
 Lower crust allow 1 inch
 fIange. when pie Is filled
 dampen edges, place upper
 crust in place. then fold un-
 der crust over. making per-
 feet seal. Press firmly with
 tines of fork or fingers. 1s. Baking hot oven, 425 de-
 grees F., for 35 minutes.
 Single crust pie - 450 de-
 grees F., until firm and dry,
 and edge of crust Is golden
 brown, about 12 minutes.
 A hot oven prevents shrink
 ing and prevents the filling
 from soaking into the lower
 crust.
 Mince Pic 1-1G ounce glass moist mlncc neat or 1 package condensed nincc meat, prepared as directed ,n carton.
 Plain Pastry Method: Follow for double crust pie, pour in cold mince meat. Cover with upper crust as directed and ,nke g minutes in q 425 degrees Y ,yen.
 Dutch Apple Pie apples
 l-2 cup sugar IA teaspoon salt l-4 teaspoonful mace 1 cup cream 1 teaspoonful cornstarch Cut apples fine. Slit sugar .ornstarch. salt and spice and stir yell. Mix thoroughly with apples Turn into pie pan lined with crust Pour cream, over apples and bakt Tn q moderate oven (350 degrees F.) for fifty minutes.
 Pumpkin Pie 1 1-2 cups steamed or drained pumpkin or canned pumpkin 1 teaspoonful cinnamon i-2 teaspoonful ginger i-4 teaspoonful nutmeg e-3 cup brown sugar l-2 teaspoonful salt 2 eggs
 2 cups milk 1 tablespoonful butter Mix the spices and sugar witt Beat the eggs slightly and add the milk. Stir Into pump kin mixture. Melt the butter an1 add. Pour into unbaked pastry and boke in moderate oven. 33t degrees F for 45 minutes or unti sustard is firm and pastry is nicely browned.
 Cranberry Pie A tempting Cranberry Pie may be made by using one and ono. half cups of raw cranberries cut into halves. 1-2 cup raisins. seeded Dnc cup water. Place all in sauce pan on the stove and bring to boil, add one cup sugar mix WILT 1 1-2 tablespoons cornstarch. Poui Into unbaked pastry, place strip' over top and bake in a medium oven until filling Is firm and pas try is brown.