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Listed in: Pies and Pastry
Excerpt from the Modern Priscilla Cook Book, 1924
PIE AND PASTRY
Few desserts are more popular than pies and pastries, few require a smaller number of ingredients; but skill in handling is as essential here as it is anywhere in the whole range of cookery. It was experience, more than anything else, that produced the pies mother used to make.
The chief point to remember in making pastry is to use a light touch in all the processes. Work in the shortening with the tips of the fingers only, or cut it in with knives. Mix in the water thoroughly, but do not work the paste any more than is necessary. Do not knead it with the hands. Use the rolling pin lightly.
Use the smallest possible amount of water. Too much water is one of the commonest causes of tough pastry.
When baking an unfilled crust prick it with a fork so that it will not puff up in blisters with the heat of the oven.
Pastry without filling should be baked in a, hot oven (400°-450°).
When the filling of a pie requires a lower temperature than the crust, the baking problem is complicated. In this case it is best to put the pie into a hot oven to start the cooking of the pastry, and then, before the filling has become thoroughly heated, reduce the temperature.
To prevent the under crusts of pies from being soggy, brush them with white of egg if filling is to be cooked in them. If the crusts are baked separately, cool them before putting in the filling.
To keep the juice of a berry pie from boiling out, insert a funnel of stiff paper through a hole in the upper crust.
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