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SHORT FLAKY PASTRY
STANDARD PIE CRUST RECIPE
Flour based on sifted pastry flour.
For one 9-inch pie
•Shortening: ½ cup
•Flour: 2 cups
•Salt: ½ tsp.
•Water: 6 Tbsp. (more or less)
For five 9-inch pies
•Shortening: 2½ cups or 1 lb. 4 oz.
•Flour: 2½ qt. or 2½ lbs.
•Salt: 2½ tsps. or 5/12 oz.
•Water: 17/8 cups or 15 oz. (more or less)
Mix half the shortening with all the sifted flour and salt until no flour spots are evident, or until mix is thoroughly blended. The mix should be cream-colored. Add remainder of shortening and mix to the “pebbly” stage as in first method. The mixing at this point will not toughen the dough, provided that the first mix (half shortening and all the flour) has been thoroughly incorporated. Add water as indicated for No. 34. Chill thoroughly before rolling out ⅛-inch thick.
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LONG FLAKY PASTRY
STANDARD PIE CRUST RECIPE
Flour based on sifted pastry flour.
NOTE: This method, which is very popular, requires that the fat and all other ingredients be thoroughly chilled before blending. The cutting in of the fat should be done rapidly, but lightly, being sure that the fat is evenly divided, the mix resembling peas in size. There is a knack to this method of mixing when using the hands—it should be done very quickly, because the heat of the hands may melt the fat. Of course, pastry blenders, chopping knives, and similar utensils may be used. But the hand work seems to be the best method. The fat particles are rubbed through the hands so that the fat is flattened between layers of flour, rather than squeezed together. More air is incorporated in this way. Of course, you should not try to make too large a batch; but 5 pies may be thus mixed. The trick is to work quickly, but not to over-mix. The water should be added very rapidly, lest the dough toughen.
For one 9-inch pie
•Flour: 2 cups
•Salt: ½ tsp.
•Shortening: ½ cup
•Water: 6 Tbsps. (more or less)
For five 9-inch pies
•Flour: 2½ qts. or 2½ lbs.
•Salt: 2½ tsps. or 5/12 oz.
•Shortening: 2½ cups or 1 lb. 4 oz.
•Water: 17/8 cups or 15 oz. (more or less)
Sift flour and salt, and cut in the chilled shortening, quickly but lightly. Rapidly add water; chill before rolling out to ⅛-inch thickness.
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MEALY PASTRY
STANDARD PIE CRUST RECIPE
Flour based on sifted pastry flour.
NOTE: Mealy pastry results when the shortening is soft so that it is partly dissolved in the mixing. The water used should be the least possible. When oils or semi-liquid fats are used, the pastry is of this type. However, it is possible to obtain the same result by blending a hard or plastic fat, such as lard or vegetable shortening, with flour, using the entire amount of shortening with half the required amount of flour, then blending until mixture is like coarse meal (corn meal or similar); add remainder of flour and as little water as possible. Chill before rolling lightly.
Of course, there are many variations of pie pastry, which will be found in later recipes.
For one 9-inch pie
•Shortening: ½ cup
•Flour: 2 cups
•Salt: ¾ scant tsp.
•Water: 5 Tbsps. (more or less)
For five 9-inch pies
•Shortening: 2½ cups or 1 lb. 4 oz.
•Flour: 2½ qts. or 2½ lbs.
•Salt: 3¾ tsps. or 5/8 oz.
•Water: 15/8 cups or 13 oz. (more or less)
Allow the shortening to get soft, but not liquid. Cut in with half the amount of sifted flour and salt, cutting in a little longer than for Short or Long Pastry (No. 47 and No. 48, respectively); then blend until mixture is like coarse meal; add remainder of flour-salt mixture, and as little water as possible. Chill well before rolling out lightly to ⅛-inch thickness.
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ALABAMA PASTRY
HOT WATER PASTRY
Flour based on sifted pastry flour.
For one 9-inch pie
•Hot water: ¼ cup
•Vegetable shortening: ½ cup
•Flour: 1½ cups or 6 oz.
•Salt: ¼ tsp. or 1/24 oz.
For five 9-inch pies
•Hot water: 1¼ cups or 10 oz.
•Vegetable shortening: 2½ cups or 1 lb. 4 oz.
•Flour: 7½ cups or 17/8 lbs.
•Salt: 1¼ tsps. or 5/24 oz.
Pour boiling water over shortening (you may use shortening made from cotton seeds, if desired), which should be very firm. Stir well until melted; add gradually the flour and salt sifted together, stirring vigorously after each addition. Mix well and handle as little as possible. Chill thoroughly and roll out ⅛-inch thick.
(51)
BREAD CRUMB CRUST
ONE-CRUST PIE
Bread crumbs based on fine, dry crumbs.
For one 9-inch pie
•Fine, dry bread crumbs: 1 cup
•Butter (softened): ¼ cup
•Salt: ⅛ tsp.
•Sugar (granulated): 2 Tbsp.
For five 9-inch pies
•Fine, dry bread crumbs: 5 cups or 88/9 oz.
•Butter, softened: 1¼ cups or 10 oz.
•Salt: 5/8 tsp.
•Sugar (granulated): 10 Tbsp. or 5 oz.
Mix crumbs with softened butter, salt, and sugar and pat firmly against the sides and bottom of a generously buttered (no other shortening should be used) pie pan. Rolled corn flakes, rice flakes, or similar cereal may be substituted for crumbs if desired. Bake in hot oven (425° F.) for 10 minutes. Cool before filling.
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CHEESE PASTRY
TWO-CRUST PIE
Flour based on sifted pastry flour.
For one 9-inch pie
•Flour: 2 cups
•Salt: ½ tsp.
•Shortening: ½ cup
•Grated American cheese: 1 cup
•Water: 5 to 6 Tbsp. (more or less)
For five 9-inch pies
•Flour: 2½ qts. or 2½ lbs.
•Salt: 2½ tsp. or 5/12 oz.
•Shortening: 2½ cups or 1 lb. 4 oz.
•Grated American cheese: 5 cups or 1 lb.
•Water: 17/8 cups (more or less)
Sift flour and salt together. Cut in shortening until size of small peas; blend in grated cheese gently with a fork. Add just enough water to hold mixture together. Roll out ⅛-inch thick on lightly floured board. Brush bottom crust with melted shortening, egg white, etc., to prevent soaking.
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CINNAMON BREAD CRUMB CRUST
Bread crumbs based on fine, dry crumbs.
Double the amount of ingredients for Bread Crumb Crust No. 51, adding 1 generous teaspoon of ground cinnamon to the crumbs when mixing with other ingredients.
Graham cracker crumbs, corn flakes, rice flakes, or similar cereal may be substituted for dry, fine bread crumbs, if desired.
You may also substitute ground Brazil nuts, pecans, walnuts, or almonds for crumbs, omitting butter and using 3 tablespoons sugar. The nuts are rich and more successfully used in individual pies or tartlets. Another combination consists of ¼ ground nut meats and ¾ rolled crumbs, crackers or breakfast cereal crumbs, which give a less rich crust.
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GINGERSNAP PIE CRUST
Appropriate for gelatin and chiffon pies, (pre-baked)
For one 9-inch pie
•Gingersnap cracker (rolled): 1½ cups
•Butter (softened): ⅓ cup
•Sugar: 1 Tbsp.
•Salt: tsp.
For five 9-inch pies
•Gingersnap cracker (rolled): 7½ cups or 2 lbs. 5½ oz.
•Butter (softened): 1⅔ cups or 13⅓ oz.
•Sugar: 5 Tbsp. or 2½ oz.
•Salt: 5/16 tsp.
Crumble and roll gingersnaps very fine; mix with remaining ingredients. Line bottom and sides of a 9-inch pie pan (generously buttered) with the mixture, pressing firmly in an even layer. Bake 10 minutes in a hot oven (425° F.). Cool before pouring in filling.
(55)
GRAHAM CRACKER PIE CRUST
Appropriate for lemon, orange, and almost any kind of cream pies. May be unbaked or pre-baked, according to use.
For one 9-inch pie
•All-purpose flour (sifted): 7/8 cup
•Salt: ¾ tsp.
•Shortening: ⅓ cup
•Water: 2 Tbsps. (more or less)
•Graham cracker crumbs: ⅓ cup
For five 9-inch pies
•Flour (sifted): 43/8 cups or 1 lb. 1½ oz.
•Salt: 3¾ tsp. or 5/8 oz.
•Shortening: 1⅔ cups or 13⅓ oz.
•Water: 10 Tbsps. or ½ cup plus 2 Tbsps. or 5 oz.
•Graham cracker crumbs: 1⅔ cups or 8⅓ oz.
Combine flour and salt and sift twice. Cut in shortening, mixing well; then gradually add water, using sprinkling method, while mixing thoroughly until mixture is smooth. Let this stand in refrigerator overnight to set and mellow. Next day, sprinkle a heavy coating of rolled, sieved graham crackers on an unfloured pastry board and roll pastry out to ⅛-inch. The finely sieved crackers should be only on the bottom side of the dough. Arrange pastry, crumb side down, on pie pan. Crimp, fold or flute, and trim according to directions given for No. 39, One-Crust Pie, and allow the shell or shells to set for one hour before pouring in the filling. Bake 20 minutes in a hot oven (425° F.).
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LEMON JUICE & EGG PIE CRUST
TWO-CRUST PIE
Flour based on sifted pastry flour.
For one 9-inch pie
•Flour: 3 cups
•Salt: 1 tsp.
•Butter or margarine: 1 cup
•Egg (slightly beaten): 1
•Lemon juice: 3 Tbsps.
•Ice water: 3 Tbsps. (more or less)
For five 9-inch pies
•Flour: 3¾ qts. or 3¾ lbs.
•Salt: 5 tsps. or 5/6 oz.
•Butter or margarine: 5 cups or 2½ lbs.
•Eggs (slightly beaten): 5
•Lemon juice: 15 Tbsps. or 7½ oz.
•Ice water: 15 Tbsps. or 7½ oz.
Mix and sift flour and salt. Work in butter or margarine; add slightly beaten egg mixed with lemon juice. Add just enough water to hold dough together. Roll out to ⅛-inch thickness and place in pie pan. Fill with desired filling, and bake 25 minutes in a hot oven (375° F.).
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NUT PASTRY
UNBAKED SHELL
Appropriate for chiffon pie or pies with fruit filling.
For one 9-inch pie
•Ground nut meats (any kind): 1½ cups
•Sugar: 3 Tbsps.
For five 9-inch pies
•Ground nut meats (any kind): 7½ cups or 1 lb. 14 oz.
•Sugar: 1 cup less 1 Tbsp. or 7½ oz.
Mix the nut meats with the sugar in pie pan. Press this mixture with the palm of the hand against sides and bottom of the pie pan and add filling. Chill well before serving.
You may, if desired, add a little cream cheese to the mixture before pressing against pie pan.
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OATMEAL PASTRY MIX
BAKED SHELL OR SHELLS
Appropriate for chiffon pie or fruit, or cream pies. Flour based on sifted pastry flour.
For one 9-inch pie
•Oatmeal (uncooked): 1½ cups
•Flour: 1 cup
•Salt: ¾ tsp.
•Shortening: ⅔ cup
•Ice water: 5 to 6 Tbsps.
For five 9-inch pies
•Oatmeal (uncooked): 7½ cups or 1 lb. 5¼ oz.
•Flour: 5 cups or 1¼ lbs.
•Salt: 3¾ tsp. or 5/8 oz.
•Shortening: 3⅓ cups or 1 lb. 10⅔ oz.
•Water: 17/8 cups or 15 oz.
Put oatmeal through food chopper, then through a fine sieve. Combine sifted flour and salt with oatmeal. Cut in shortening as for No. 47, Short Flaky Pastry, and sprinkle over enough ice water to hold dough together. Roll out to ⅛-inch in thickness. Arrange on pie pan; put in the filling and bake 10 to 15 minutes in a hot oven (425° F.), reducing heat to suit filling until filling is cooked. Cool thoroughly before serving. Or bake shell and add filling.
NOTE: You may proceed as indicated for No. 55, Graham Cracker Pie Crust, if a quicker bake is desired, and use the shell for custard or pumpkin or pie or pies.
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PASTRY MIX
NOTE: For unforeseen occasions and to have on hand as a foundation for pastry. It needs only to have the proper amount of water or fruit juice added, when ready to mix a pie, or pies, tarts, and the like.
•Flour: 8 cups or 2 lbs.
•Salt: 1 Tbsp. or ½ oz.
•Shortening: 2¼ cups, or 1⅛ lbs.
•Water: about 5 to 6 Tbsps. or 3 oz. (more or less)
Mix and sift flour and salt. Cut in shortening with pastry blender, a little at a time, until mixture resembles corn meal in consistency. Store in refrigerator until wanted.
For pastry shells, use only 1¼ cups of this Pastry Mix; for a twocrust pie or pies, use 2½ cups. Add the necessary water or, still better, strained fruit juice to the mix; roll; arrange on pie pan and bake, or fill and bake, according to the requirements. This will make a reserve of pie crust for 10 shells or 5 two-crust pies, or 20 individual pies or 55 to 58 tart shells.
Store in covered container in refrigerator. This will keep several weeks.
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PEANUT BUTTER GRAHAM CRACKER PIE CRUST
BAKED SHELL OR SHELLS
Appropriate for lemon, banana, chocolate, chiffon or any kind of cream pie or pies.
NOTE: You may proceed either as indicated for No. 55, Graham Cracker Pie Crust, or as follows (corn syrup is substituted for water):
For one 9-inch pie
•Graham cracker crumbs: 1 cup
•Sugar: 3 Tbsps.
•Salt: ⅓ tsp.
•Peanut butter: ¼ cup
•Butter or margarine: ¼ cup
•Corn syrup: 2 Tbsps.
For five 9-inch pies
•Graham cracker crumbs: 5 cups, or 1 lb. 9 oz.
•Sugar: 15 Tbsps. or 7½ oz.
•Salt: 1⅔ tsps. or 5/18 oz.
•Peanut butter: 1¼ cups or 12½ oz.
•Butter or margarine: 1¼ cups or 10 oz.
•Corn syrup: 5/8 cup, or 7½ oz.
Roll graham crackers; then force through sieve and mix with sugar and salt in mixing bowl. Cut in blended peanut butter and butter or margarine with pastry blender (do not use hands) until thoroughly blended and mixture resembles corn meal. Add corn syrup and mix well. Press firmly to ⅛-inch thickness over bottom and sides of pie pan. Bake 20 minutes in moderate oven (350° F.). Cool before adding filling.
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POTATO PASTRY
TOP CRUST FOR MEAT PIES
Flour based on sifted pastry flour.
For one 9-inch pie
•Flour: 2 cups
•Salt: 1 tsp.
•Baking powder: 2 tsps.
•Shortening: ½ cup
•Mashed potatoes: 1 cup
•Cold milk: Enough to make a soft dough
For five 9-inch pies
•Flour: 2½ qts. or 2½ lbs.
•Salt: 5 tsps. or 5/6 oz.
•Baking powder: 3⅓ Tbsps. or scant 1⅔ oz.
•Shortening: 2½ cups or 1¼ lbs.
•Mashed potatoes: 5 cups or 2½ lbs.
•Cold milk: Enough to make a soft dough
Mix and sift flour, salt, and baking powder. Work in shortening with tips of fingers. Add cold, smooth mashed potatoes alternately with enough cold milk to make a soft dough. Turn out on floured board; pat and roll to fit the top of a 9-inch meat pie dish (or individual ones, if desired) that has been filled with the meat mixture. Place on pie; make several incisions with a sharp knife in top and bake 10 to 15 minutes, or until golden brown, in a moderately hot oven (375° F.–400º F.).
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SPECIAL SHORT PASTE CRUST FOR TARTS AND TORTES
PRE-BAKED SHELLS—FOR 60 TART SHELLS
Flour based on sifted pastry flour.
•Flour: 8 cups or 2 lbs.
•Salt: 1 Tbsp. or ½ oz.
•Sugar (powdered): 2½ cups or 1 lb.
•Butter or margarine: 2 cups or 1 lb.
•Eggs (whole) 6 or about 10 oz. (slightly beaten)
Sift flour, salt and powdered sugar twice; cut in butter or margarine; blend well; then add the slightly beaten whole eggs, all at once, and mix thoroughly. Turn dough on to lightly floured board, and toss and roll out into a thin sheet (⅛-inch in thickness). Fit closely into individual tart tins, or place over inverted tart tins; crimp or flute edges (No. 38, For A One-Crust Pie). Place on a baking sheet and bake 18–20 minutes in a hot oven (400° F.). Chill well before filling.
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SPECIAL SEMI-SWEET PIE CRUST FOR PUMPKIN OR SQUASH PIE OR CUSTARD PIES
Flour based on sifted pastry flour.
For one 9-inch pie
•Flour: 1¼ cups
•Salt: ¼ tsp.
•Powdered skimmed milk: 1¼ tsp.
•Corn syrup: 1 tsp.
•Water: 2½ Tbsps.
•Shortening: ⅓ cup
For five 9-inch pies
•Flour: 6¼ cups or 1 lb. 9 oz.
•Salt: 1¼ tsps. or about ¼ oz.
•Powdered skimmed milk: 6¼ tsps. or 5/8 oz.
•Corn syrup: 5 tsps. or 1¼ oz.
•Water: ¾ cup plus 2 tsps. or 6¼ oz.
•Shortening: 1⅔ cups or 13⅓ oz.
Sift pastry flour and salt twice. Combine powdered skimmed milk, corn syrup, and water; stir until dissolved and thoroughly blended. Cut in shortening, then quickly rub between the hands until it is as fine as corn meal. Sprinkle water mixture over the dough and mix well. Toss upon lightly floured board and roll out to ⅛-inch in thickness. Do not chill. Fit a 9-inch pie pan with the dough and mix well. Toss upon lightly floured board and roll out up to the brim and bake 25 minutes in a hot oven (450° F.). Chill before serving.
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SPECIAL SPICED PASTRY FOR EITHER PIES OR TURNOVERS
Proceed as indicated for either No. 47, Short Flaky Pastry; No. 48, Long Flaky Pastry; or No. 49, Mealy Pastry, adding the following ingredients to flour before sifting with salt:
For one 9-inch pie
•Cinnamon: 1 tsp.
•Nutmeg: 1 tsp.
For five 9-inch pies
•Cinnamon: 5 tsps. or 5/12 oz.
•Nutmeg: 5 tsps. or 5/12 oz.
and proceed as indicated for cutting in shortening and adding water.
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VANILLA WAFER PIE CRUST
Appropriate for chiffon, fruit filling and cream filling pies. For one 9-inch pie
Roll enough vanilla (or chocolate) wafers to make ¾ to 1 cup of crumbs. Cut enough vanilla (or chocolate) wafers in halves to stand around edge of a 9-inch pie pan. Cover bottom of pie pan with crumbs and fill in spaces between halved wafers. Pour in filling as usual. Chill thoroughly before serving.
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WINTER WHEAT CRUNCHY SEMI-PUFF PASTE FLAKY PIE CRUST
ONE-CRUST PIE SHELL
Appropriate for chiffon, fruit, gelatin and cream pies. Flours based on equal parts of sifted bread and pastry flour.
For one 9-inch pie
•Flour (soft winter wheat): ½ cup
•Flour (bread flour): ½ cup
•Salt: ¾ tsp.
•Lard: 2½ Tbsp.
•Hydrogenated shortening: 2½ Tbsps.
•Lemon juice: 1½ Tbsps.
For five 9-inch pies
•Flour (soft winter wheat): 2½ cups or 10 oz.
•Flour (bread flour): 2½ cups or 10 oz.
•Salt: 3¾ tsps. or 5/8 oz.
•Lard: generous ¾ cup or 6¼ oz.
•Hydrogenated shortening: generous ¾ cup or 6¼ oz.
•Lemon juice: scant ½ cup or 3¾ oz.
Sift both flours with salt twice; combine both shortenings, blending thoroughly, and place in refrigerator overnight. Next day, cut chilled shortening mixture into flour mixture, until dough lumps the size of an olive, or thereabouts, sprinkling while mixing with well-chilled lemon juice. Blend well without breaking the lumps. Roll out to a generous ¼-inch in thickness, upon lightly floured board, shaping into rectangular form. Now, fold this dough into three layers, bringing both ends to the middle. Chill for 40 minutes and repeat the rolling and folding motion three times, chilling after each rolling and folding; the last time, chill 1½ hours. Then the dough is ready to be rolled out in the usual way, about ⅛-inch in thickness. Place on ungreased pie pan, crimp or flute as indicated for No. 38, For A One-Crust Pie, trimming at the same time. Prick bottom with the tines of a fork; bake in a hot oven (425° F.) for 20 minutes. Fill when thoroughly cooled.
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ZWIEBACK PIE CRUST
BAKED SHELL
For cooked fillings and chiffon pies. For uncooked filling, do not bake. The result will be a caramel-flavored crust. Based on dry, packaged, rolled, then sieved, zwieback.
For one 9-inch pie
•Zwieback: ½ package
•Sugar: 2 Tbsps.
•Butter (melted): ¼ cup
For five 9-inch pies
•Zwieback: 2½ packages or 15 oz.
•Sugar: 5/8 cup or 5 oz.
•Butter (melted): 1¼ cups or 10 oz.
Roll zwieback and force through sieve. Combine with sugar, mixing thoroughly. Melt butter until well browned, but not burned, and stir in (off the heat) the zwieback-sugar mixture. Press over bottom and sides of pie pan firmly and bake 10 minutes in a slow oven (325° F.). Cool before filling.
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GINGERBREAD PIE CRUST
BAKED SHELL
Appropriate for gelatin or chiffon pies. Flour based on sifted bread flour.
For one 9-inch pie
•Egg (small): 1
•Sugar: 2 Tbsps.
•Bread flour: ½ cup
•Salt: ⅛ tsp.
•Ginger: ½ tsp.
•Molasses: 2 Tbsps.
•Soda: ¼ tsp.
•Hot water: ¼ cup
•Shortening (melted): 2 Tbsps.
For five 9-inch pies
•Eggs: 5 eggs or 7½ oz.
•Sugar: 5/8 cup or 5 oz.
•Bread flour: 2½ cups or 10 oz.
•Salt: 5/8 tsp.
•Ginger: 2½ tsp. or scant ¼ oz.
•Molasses: 5/8 cup or 7½ oz.
•Soda: 1¼ tsp.
•Hot water: 1¼ cups or 10 oz.
•Shortening (melted): 5/8 cup or 6 oz.
Beat a small egg until light; gradually add sugar, continuing beating until mixture is lemon-colored. Combine bread flour, salt and ginger and sift twice. Add half of flour mixture to egg mixture and beat until smooth. To this, add ⅔ of the molasses, alternately with remaining flour mixture, and blend thoroughly. To the remaining molasses, add the baking soda and stir until foamy, adding, while beating, the hot (not boiling) water and mix well. Lastly add the melted shortening. Add the flour mixture and blend. Arrange one circle of heavy paper, generously greased, in bottom of a 9-inch pie pan, the paper circle being ½-inch larger than the pie pan, and spread gingerbread mixture evenly to fit the circle to a depth of ¼-inch in thickness. Bake 5 minutes in a hot oven (400° F.). Cool before filling.
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WESTERN PIE CRUST
Appropriate for almost any kind of two-crust pie. Flour based on sifted pastry flour.
For one 9-inch pie
•Flour: 3 cups
•Salt: ¾ tsp.
•Ginger: ¼ tsp.
•Sugar (very fine): ¼ cup
•Butter or margarine: 1 cup
•Egg yolks, beaten: 2
•Pineapple juice (strained): ¼ cup
For five 9-inch pies
•Flour: 3 qts. and 3 cups or 3¾ lbs.
•Salt: 3¾ tsps. or 5/8 oz.
•Ginger:1¼ tsps. or scant ⅛ oz.
•Sugar: 1¼ cups or 10 oz.
•Butter or margarine: 5 cups or 2½ lbs.
•Egg yolks (beaten): 10 or ¾ cup (about)
•Pineapple juice: 1¼ cups or 10 oz.
Mix flour, salt, ginger and very fine granulated or powdered sugar and sift twice. Blend butter carefully, forming mixture like corn meal. Then blend in the well-beaten egg yolks alternately with strained pineapple juice. Roll out to ⅛-inch in thickness upon lightly floured board; fit pastry into pie pan; add filling; adjust top crust and make several holes in the center with a fork; brush all over with diluted egg yolk and milk and bake in a 375º–400º F. oven for 40 to 45 minutes. Dust with powdered sugar when serving.
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RICH PIE CRUST
ONE-CRUST PIE
Appropriate for almost any kind of one-crust pie—chiffon, cream, fruit and gelatin fillings. Flour based on sifted pastry flour.
For one 9-inch pie
•Flour: 1 cup
•Salt: ¼ tsp.
•Baking powder: tsp.
•Lard: ⅓ cup (generous)
•Water: just enough to moisten
•Butter: 1 Tbsp.
For five 9-inch pies
•Flour: 5 cups or 1¼ lbs.
•Salt: 1¼ tsps. or scant ¼ oz.
•Baking powder: ½ scant tsp. or oz.
•Lard: 1⅔ cups or 13⅓ oz.
•Water: just enough to moisten
•Butter: 5 Tbsps. or 2½ oz.
Mix and sift dry ingredients; cut in lard until mixture resembles corn meal; add just enough ice water (use fruit juice, if desired) to moisten. Roll out on lightly floured board to ⅛-inch thickness; cover with butter cut in small pieces. Fold dough over butter and roll out. Repeat the rolling three times, chilling 15 to 20 minutes after each rolling. Last time, place on pie pan; crimp or flute, if desired, and perforate with a fork. Bake 10 minutes at 450ºF. Cool before adding filling.
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RICE PIE CRUST—CREOLE STYLE
ONE-CRUST PIE
Appropriate for custard, uncooked fillings such as cream fillings and the like. Also for gelatin and chiffon pies (for these pies the crust should not be baked).
For one 9-inch pie
•Cold boiled rice: 2½ cups
•Butter or margarine (melted): ⅓ cup
•Brown sugar: 2 Tbsps.
For five 9-inch pies
•Cold boiled rice: 7½ cups or 14 oz. (about)
•Butter or margarine (melted): 1⅔ cups or 13⅓ oz.
•Brown sugar: 5/8 (generous) cup or 3⅓ oz
Force rice through a sieve, add melted butter or margarine, alternately with brown sugar. Mix well and place evenly in a generously buttered pie pan. (You may add a few grains of nutmeg, if desired.)