File:Domestic science, principles and application; a text-book for public schools (1914) (14784414942).jpg

Identifier: domesticsciencep00bail (find matches)
Title: Domestic science, principles and application; a text-book for public schools
Year: 1914 (1910s)
Authors: Bailey, Pearl La Verne, 1884-
Subjects: Cookery Home economics cbk
Publisher: St. Paul, Minn., Webb Publishing Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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largeenough all around. Fit the dough to the pan gently, so thatno air bubbles form underneath the crust next to the pan. If a single crust is used, have the edge of the dough about1 inch larger than the pan, and double under, to form anedge to the pie. If a double crust is used, cut off the crust to fit the pan.To do this, hold the pie in the left hand and a knife in theright. Slant the knife with the point away from the body,and cut along the edge of the tin. (See Fig. 36.) To Put Crusts Together.—Put the filling in the lowercrust. When ready for the upper crust dip the fingers incold water and wet the edge of the lower crust. Make slight openings in the upper crust to let the steamout of the pie when baking. Lift the crust on the rollingpin and lower upon the pie; fit down, and cut off even. Press the edges of the two crusts together to hold in thejuice of the pie. This may be done with a fork or with thefingers. Do not press so hard that the crust will bake tothe pan. PASTRY 231
Text Appearing After Image:
Fig. 36. Fitting pastry to a pie tin, and method of baking crust on inverted tin. 232 DOMESTIC SCIENCE Time For Baking Pies.—Two-crust, fruit and berry piesrequire 40 to 45 minutes in a hot oven. One-crust Pies.—Bake the crust first on the upturnedtin to allow for the shrinking of the dough. Bake 5 or 6minutes in a hot oven. Slip the baked crust to the insideof the tin, put in the filling, and return to the oven to com-plete the baking. APPLICATION Demonstrate cutting in the shortening and rolling outpastry according to Method 1. 1. Plain Pastry14 c. shortening (lard or half butter and lard)1 c. pastry flour 3^ tsp. salt )4: tsp. baking powderIce water 3^ to Ji c, or enough to moisten dough Method.—Have all materials cold, mix and sift the flour,salt, and baking powder, cut in the shortening with knivesuntil fine like meal. Add enough ice water to make a stiffdough. Be careful not to make the dough sticky. Takeon a slightly floured board and roll lightly to )4 ii^ch thick-ness.

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