|
|
Plain
Pie Crust
Ingredients:
2-1/2
cups sifted all-purpose flour
1 cup cold vegetable shortening (or half butter and half lard)
pinch salt
1 heaping teaspoon baking powder (sifted
through
the flour)
1/2 cup cold water
Preparation:
- Rub thoroughly the cold
shortening into the flour.
- Combine
flour and shortening mixture together with 1/2 cup of cold water, or
enough cold water to form a rather stiff dough.
- Mix
as little as possible, just enough to get it into shape to roll out;
it must be handled very lightly.
Makes 2 plain pie crusts.
TIP: When you have a little pie
crust left do not throw it away; roll it thin, cut in small squares and
bake. Just before tea put a spoonful of raspberry jelly on each square.
Buy Related Products:
|
|
Did You Know?
|
| Several ways of
serving pie
are in practice. This dessert may be baked in attractive dishes
especially
designed for this purpose and then served from them at the table, or it
may be baked in an ordinary pie pan and then placed on a plate larger
than
the pan for serving. Pie of the usual size is generally divided into
five
or six pieces, a sharp knife being used to cut it. If possible, a pie
knife,
which is narrow at the end of the blade and gradually grows broader
until
the handle is reached, where it is very broad, should be provided for
the
serving of this dessert, for it helps very much in handling the
triangular
pieces that are cut from a large pie. |
|
| The plates on which
pie
is served should be at least as large as salad plates. Very often,
instead
of serving it from the pan at the table, it is put on plates in the
kitchen
and passed at the table. Pie is always eaten with a fork, one that is
smaller
than a dinner fork being used. |
|
|
