PRECISION INGREDIENT RECIPES

PLuM Pre (recipe below)

DELICIOUS FRUIT AND BERRY PIES

Pie Crust
2 cups sifted Swans Down Cake Flour 4 cup butter or other shortening
4 teaspoon salt 4 cup cold water (about)

Sift flour once, measure, add salt, and sift again. Cut in shortening until
mixture looks like meal. Add water, a little at a time, mixing with knife or
spatula until dough cleans bowl of all flour and pastry. Use as little water as
possible. Makes one 9-inch 2-crust pieortwo 9-inch pie shells or 18 tart shells.

Pastry shells may be made either by lining the pie plate (as for 2-crust pies)
or by inverting the pie plate and shaping the pastry over the back. They should
then be pricked with a fork before baking. Bake in hot oven (425° F.) 15 to

18 minutes.

Plum Pie
3% cups plums, seeded and cut in pieces 14% tablespoons Minute Tapioca
1 cup sugar 1 recipe Pie Crust

Combine plums, sugar, and Minute Tapioca, and let stand about 15 minutes,
or while pastry is being made. Line a 9-inch pie plate, with 4% of pastry rolled
to %-inch thickness, allowing it to extend %-inch beyond edge of plate.
Moisten edge of pastry with cold water and fold inward, even with rim of
plate. Moisten edge again. Fill pie shell with berries. Roll other half of pastry
to inch thickness. Fold half the pastry back on other half. With sharp
knife make several incisions to permit escape of steam. Place upper crust on
filled lower one, opening out folded half after it is placed on pie. Press edges
together. With sharp knife trim off surplus pastry. Again press edges together
with fork dipped in flour. Bake in hot oven (425° F.) 15 minutes, then decrease
bees to moderate (350° F.) and bake 30 minutes longer, or until plums are
tender.

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