 Its
a good idea to keep your words soft and sweet: you never know when you may have
to eat them.
Never- Fail Pastry
Makes three 9-inch double-crust pies
Mix together
5+1/2 cups all purpose flour
1+1/2 teaspoons salt (7.5 ml)
1 tsp baking powder ( 5ml)
3 Tablespoons brown sugar (45ml)
With a pastry blender or two knifes cut in 1 lb lard or
shortening (455 grams) until the consistency of course meal leaving a few
larger pieces
Break into a measuring cup 1 egg, add
1 tablespoon vinegar(15ml),
fill up to 3/4 (175 mill) mark with cold water and blend together with a
fork gradually stir liquid mixture into the flour mixture, adding only enough to
make dough cling together and clean easily from the bowl. Wrap tightly in wax
paper, chill until ready to use.
Hint:
Brush the crust with a beaten egg white and
refrigerate for 20 minutes to seal and firm it up before adding the filling.
When you do add the filling (it can be warm, but not piping hot), do it just
before you bake the pie. Or try prebaking the crust for five minutes before
filling.
Here is another pie crust
favorite.
Easy Pie
Crust
5-1/2 (1.375 L) cups all
purpose flour
2 tsp (10 ml) salt
1lb ( 454 g) chilled lard,
1 large egg
1 tablespoon (15 mL) vinegar
Put lard into mixing bowl, cut into large pieces.
Combine flour and salt, cut into lard with pastry blender or two knifes until texture is like a course
meal.
In a measuring cup using a fork, beat egg with vinegar, add enough cold water to make 1 cup. Mix well.
Slowly add liquid to the flour mixture, mixing with a fork until dough looks
evenly moistened and holds together. You may not need to use all of the liquid.
Divide dough into 6 equal balls, wrap each ball in plastic wrap and pat into 4
inch disks.
Chill at least 30 minutes, 2 hours
would be better before using. Dough can be stored in the refrigerator for up to
2 days, or frozen up to two months. Thaw in refrigerator.
Roll on lightly floured surface, each disk rolls to fit make a 9" pie plate.
If the dough cracks while rolling, then allow to sit for 10 to 15 minutes or
until pliable for rolling.
Pies
Fresh or Frozen
Blackberry Pie
Mix together
¾ cup granulated sugar, ¼ cup flour,
Pinch of salt, ¼ - teaspoon cinnamon
4¼ cups blackberries. Drain well.
If using frozen berries thaw complexly and drain well, Turn into pastry lined pie
plate.
Dot with 1 tablespoon butter or margarine. Cover with top crust, seal and flute
edges,
Slit top crust. Bake at 450°
F for 15 minutes; reduce heat to 350°
F 45 or 55 minutes or until filling is thickened and fruit is tender.
Tip:
Bake
pie for 20 minutes and then use foil around the crust edges to protect from
burning. Bake for 20 more minutes. Cooling on a wire rack will help keep the
bottom of the pie from becoming soggy, also if it is a two crust pie be sure to
slit the top crust to release the steam while cooking.
Raisin Pie
Combine 2 cups raisins and 2 cups water in
saucepan; boil 5 minutes.
Blend ½ cup brown sugar packed, 2 tbsp cornstarch,½ tsp cinnamon and ¼ tsp salt,
in a bowl.
Add to raisins and cook, stirring until clear.
Remove from heat, stir in 1tbsp lemon juice and 1 tbsp butter. Cool slightly.
Prepare pastry for double-crust
pie
Preheat oven to 400 degrees. Roll
out and place bottom pastry in pie plate.
Turn slightly cooled raisin filling into uncooked piecrust
Cover pie with top crust; make slits on top, trim and crimp edges firmly
together.
Bake 25 minutes, or until crust is brown and filling is bubbly. Cool pie
completely before slicing.
Blueberry Pie
Prepare pie crust
This recipe makes 1 pie
4 cups fresh blueberries rinse & drain in a colander
3/4 cup sugar
1/4 cup flour
1 tsp lemon juice
2 tbsp butter or margarine
In large bowl, combine
blueberries with flour, sugar, & lemon juice
Pour into pie shell
Dot with butter
Cover with pie crust, pinching edges together
Use a fork to make holes on top crust
Pre-heat oven to 425° Bake 10 minutes
Reduce heat to 350°
Bake additional 35 minutes or until golden brown
Yields 8 servings
Hint:
To catch any possible drippings place a cookie sheet under the pie or
place cookie sheet on a
lower rack.
This will help make cleanup less of a problem.
Old Fashioned Flapper Pie
2 cups fine Graham Wafer
crumbs.
1 tsp flour.
½ cup white sugar.
1 tsp cinnamon.
½ cup melted shortening.
Mix together well, pack
approximately ¾ of this mixture into a deep 10" pie plate.
Bake
in 375F oven for 8 minutes, Chill while making
the custard.
Custard
Mix these together WELL.
3 egg yolks.
¼ cup white sugar.
2 cups milk.
2 tablespoons corn starch blended into ¼ cup of the cold milk.
2 tsp vanilla.
Cook custard over medium heat till thick and cooked, pour into chilled wafer
crust.
Make meringue
3 egg whites and ¼ cup
sugar, pile meringue on custard, sprinkle
remaining crumb mixture over meringue. Bake 15 to 20 minutes at 350º until
visible meringue is golden. Chill well.
Submitted
by Muriel.
Hint
Meringue Topping
Do not use a
plastic bowl, traces of oil or grease may remain from previous use that would
hinder the volume of the egg whites.
Use a clean copper or stainless steel bowl for best results.
Add sugar to the egg whites once they have been whisked for several minutes and
have formed soft peaks. Add sugar slowly, beating all the time. Adding the sugar
too quickly will prevent the egg whites from whipping up to their full
potential.
Rhubarb Dessert
4 c. rhubarb
1 c. sugar
1 (3 oz.) box strawberry Jell-O
1 c. water
1 yellow or white cake mix
Put 4 cups rhubarb on the bottom of a 9 x 13 inch dish. Sprinkle with 1-cup
sugar. Next, sprinkle with 1 box strawberry Jell-O. On the top, sprinkle 1
yellow or white cake mix. Over this pour 1 cup of water. Bake 45 minutes at 350
degrees. Delicious served with whipped cream
or ice cream.
The best cookbooks are no substitute for good cooks.
Both sugar and vinegar are preservatives,
so it seems to boil down to whether you want to be pickled or in a jam.
Housework is something you do
that nobody notices unless you don't do it.
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