THE MANITOBA HEALTH COOK BOOK

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Chapter XIII... PIES and TARTS

Pie Crust

The individual pie artist may be specific and insistent upon
exact ingredients and their manipulation, because she has mastered
her method. But it must be recognized that the personal element
enters and that the same success will not always attend the method
in other hands. So we are not dogmatizing here about ‘perfect
pie crust, excepting to say that you must discover by usage what
is for you the ideal method.

General Suggestions.

Pastry flour is generally used but many use regular bread flour
with good results.

One authority quotes as the “secret.’’ 1. Using a minimum of
water. 2. Quick handling. 3. Baking in a hot oven.

Cooling thoroughly in the refrigerator before baking makes
the crust lighter and flakier.

Hot Water Pie Paste

Place | cup shortening in a mixing bowl, add 14 c. boiling
water and stir until smooth and creamy. Then mix in 3 c. flour, in
which has been sifted | t. salt and '4 t. baking powder. This can

be rolled immediately, but is more easily handled if it is thoroughly
chilled.

Cold Water Pie Paste

1 c. flour 1-3 c. lard Y% t. salt
Y, t. baking powder
Use cold water to required consistency. Mix thoroughly but
rapidly and with as little handling as possible.

Flaky Pastry

2-3 ¢. shortening 1 unbeaten egg 2 c. flour
2 t. ont 1 T. vinegar

Work chilled shortening into flour with fork or pastry blender
or chop it with two knives till pieces of shortening are like peas and
are well coated with flour.

Put the salt, egg and vinegar into a cup and add enough cold
water to half fill the cup. Pour the mixture into the flour and
shortening and work with a fork until well blended. Roll out the
dough, fold over, put away in a cool place to chill. Bake in oven
(500 F.) or until straw colored.

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