ah alit lide adnali yaaa il laadiasitel lianas.

for Two-crust Fruit Pies a little further on in this lesson. Bake as directed for a
fresh-fruit or a canned-fruit two-crust pie.

Meat pies, another much-used version of the deep-dish pie, will bake in less
time if the filling is pre-heated.

The bottom of the dish is not lined with paste for a deep pie, but the sides may
be lined if you are partial to plenty of pastry.

A support should be placed in the middle of a deep dish, to keep the paste from
Sagging in the centre, as filling shrinks during baking.

FOR VERY JUICY PIES

For very juicy pies, you may like to trim the bottom paste so as to leave about
34-inch of paste extending beyond the rim of the pie pan all the way around; when
top paste has been fitted over the filling, this extra rim of paste can be moistened
and turned back over the top paste; when pressed down and crimped, this treatment
is helpful in preventing juice from overflowing.

Another good idea to prevent juices from boiling out of pie, is to insert through
slits in the top paste, 2 or 3 funnels of stiff white paper, with their small open ends
reaching the filling; juices will rise in these funnels during baking, then settle back
into pie when it is removed from the oven.

A cookie sheet or large pan, low in the oven beneath the rack on which the
pie is baking, is an extra precaution against burned syrup in the oven—the pan is
much easier to clean!

TO MAKE PIE OR TART SHELLS

For many pies and tarts, the shell is baked by itself. The filling may be a cooked
one, such as cream or lemon, or it may remain uncooked, such as sweetened fresh
berries, sliced fruit, etc. Before assembling, it is usual to have the baked pie shells
cold and the filling partially or completely cooled, according to its character.

Mark well the instructions already given in this lesson, on avoiding the blistering
or shrinking of your paste, for a shell can be ruined beyond some uses, by either of
these faults.

There are two ways of shaping empty pastry shells.

1. Roll the pie paste of your choice to %- or %-inch thickness and ease it loosely
over the outside of inverted pie pan, tart pans or muffin rings, carefully excluding
air as much as possible; trim edges and prick paste well with a fork. Bake at tem-
perature specified for the paste you are using, until the crust is cooked and nicely
browned. Cool slightly before removing from pan.

2. Roll the pie paste to %- or %-inch thickness and very loosely line pie pan,
tart pans’or muffin rings with it; trim and crimp edges. (In the case of a pie shell,
the edge may be moistened with cold water and a '%-inch strip of paste placed
over it before crimping.) Fill shells with dried beans (keep beans for this purpose
in a jar covered with a piece of cheesecloth and use indefinitely). Bake at tem-
perature specified for the paste you are using until the paste is “‘set,”” then quickly
and carefully remove the beans (a fork is often helpful for the purpose). Return
pastry to the oven and bake until it is cooked and nicely browned.

Note: The easiest way, if you are making individual tart shells, is to use a
plate or, saucer as a pattern, and from rolled-out paste, cut rounds which will fit
nicely into or over the outside of your tart or muffin pans.

LESSON 7 46