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Chapter XXVIII − PIE
PASTE for pies should be one−fourth inch thick and rolled a little larger than the plate to
allow
for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always
perforate upper crusts that steam may escape. Some make a design, others pierce with a large
fork.
1
Flat rims for pies should be cut in strips three−fourths inch wide. Under crusts should be
brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will
shrink
fluted
from edge of plate. The pastry−jagger, a simple device for cutting paste, makes rims with
edges.
2
Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined
to
mince pieces, where there is little danger of juice escaping. Sometimes a rim is placed over
upper crust. Where two pieces of paste are put together, the under piece should always be
brushed with cold water, the upper piece placed over, and the two pressed lightly together;
otherwise they will separate during baking.
3
When juicy fruit is used for filling pies, some of the juices are apt to escape during baking.
precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide
long enough to encircle the plate. Squash, pumpkin, and custard pies are much less care
As a
and
during
baking when bound. Where cooked fruits are used for filling, it is desirable to bake crusts
separately. This is best accomplished by covering an inverted deep pie plate with paste and
baking for under crust. Prick with a fork before baking. Slip from plate, and fill. For upper
crusts, roll a piece of paste a little larger than the pie plate, prick, and bake on a tin sheet.
4
For baking pies, eight inch perforated tin plates are used. They may be bought shallow or
deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly
baked and well browned. Pies require from thirty−five to forty−five minutes for baking.
Never
5
grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen
plates.
Apple Pie I
4
1
or 5 sour apples
1
/8 teaspoon salt
/3 cup sugar
Chapter XXVIII − PIE
539
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