Evening star., 1935-08-10
Pie
Depends on
Good Crust
Trick in Turning Out
Perfect One Must Be
Found by Cook.
BY EDITH M. BARBER.

oI LII Il II w. DhhDEn.
EVEN today, when we are served with
a really good cherry pie, it is
usually at the end of a satisfying
meal where everything else is well
cooked. First Of all, the pastry must
be rich and fiaky. There are just one
or two tricks to pastry making. The
proportion Of fat to flour must be
right. In general, one-third as much
lard or hardened vegetable fat as
-four. Usually 1t Is best TO cut the
fat into the -four with knife.
Now you are ready to add the water
which should be very cold. Make a
hole in the mixture at one side and
stir in a tablespoonful of water until
you have stiff ball of dough at that
point. Then begin to add water at
another point. When you have three
balls of dough take your hands and
put them together with the extra -four
left in the bowl. When the dough is
smooth put it in the refrigerator for at
least an hour to chill and then 1t will
be easy to roll.
Divide the dough into two parts and
you are ready to make your pie and
roll lightly into a round little larger
than your pan. Line the pan with
one sheet, pressing it into the pan and
cover the bottom with -four and sugar
mixed together. one tablespoonful OF
each. Cover with layer of cherries
sprinkle literally with sugar and con-
tinue until your fruit is piled little
higher than the depth of the pan
Cover with the other layer of pastry
and press the edges together. Cut the
overlapping pastry evenly. With a
fork press the two layers around the
edge of the pan or bind the dampened
edge with thin strip of pastry. You
may now get rolls of parchment paper
which are designed especially for this
purpose. Cut Sits in the top of the
pie to let out the steam which forms
as the fruit cooks Use very hot
oven, 450 degrees F., for the first IS
minutes Of baking and then lower to
$50 degrees for about 80 minutes
longer. You may use this same method
for all fruit pies which should be
sirupy, not starchy, as is sometimes
the case when too much -four is put
with the fruit.
In all of these cherry recipes we
make use of the sour cherries. The
large, sweet cherries are often put
into tart shells over which a cherry
glaze may be poured.
CHERRY DUMPLINGS.
pounds cherries.
23 cup water.
l cup granulated sugar.
/ cup unseasoned mashed potatoes.
l cup -four.
Il teaspoon salt.
4 cup melted shortening.
l egg slightly beaten.
Wash and stem the cherries. place
in covered kettle with the water and
simmer covered Is minutes. stirring
occasionally, to prevent sticking and
to bring the pits to the top. Skim out
the pits and stir in the sugar. Mean
while combine the mashed potatoes,
-four, salt and melted shortening
Drop from a teaspoon on top of the
hot cherry mixture for IS minutes.
Serve dumplings with the hot sauce.
PASTRY.
IL cups -four.
y teaspoon salt.
Il cup fat.
Cold water.
Sift together the -four and salt.
Cut in the fat with two case knives.
For a large quantity, wooden bowl
and chopping knife may be used.
When fine, add at one side of the bowl
one tablespoon of cold water and stir
in as much of the flour and fat as the
water will take up. Continue this un-
til you have four or five balls Of dough
and some dry flour left in the bowl.
Press together with your fingers. If
all the dry -four is not taken up, add
a little more water. Chill and roll.
CHERRY PIE.
cups cherries.
III cups sugar.
tablespoons -four.
Stone cherries, mix with the sugar
and -four and bake between crusts or
bake in one crust, in hot oven. 450
degrees Fahrenheit for 10 minutes.
Lower temperature to $50 degrees and
bake about IS minutes.