Desserts, Pastry and Pies

Ingredients

• pastry flour
• cold shortening (any kind of fat)
• water
• flour
• granulated sugar
• eggs

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Use pastry flour if possible. Keep your shortening very cold.

2. Cut the fat into the flour with a knife. Avoid rubbing with fingers unless your hands are very cold.

3. Add just enough water to make the pastry stick together.

4. Chill the pastry before rolling it out on a smooth surface.

5. Bake pastry in a hot oven at 400°F (200°C).

6. For fruit and custard pies, bake at 400°F (200°C) for 10 minutes, then lower the temperature.

7. Sprinkle a mixture of flour and granulated sugar on the lower crust of a fruit pie to prevent sogginess.

8. Make a slit in the upper crust to allow steam to escape.

9. Seal the two crusts by brushing the lower edge with cold water and pressing them together.

10. Prick the lower crust all over with a fork to prevent shrinking before baking.