The Algona Upper Des Moines from Algona, Iowa on October 3, 1967 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

Algona, Iowa
Issue Date:
Tuesday, October 3, 1967
Page 17
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PASTRY TWO-CRUST PIES So much of pie making becomes routine through practice, Don't let all the instructions make you hesitate. With practice, anyone can whip up a pie easily and nonchalantly. A good standard recipe followed is the trick. We've also added a few pie secrets to make sure you get an excellent product. Handle dough as little and lightly as possible. Too much handling develops the gluten in the flour and the crust becomes tough. With pastry blender or two knives, scissors fashion, cut one-half of shortening into flour until like cornmeal — for tenderness. Cut in rest of shortening until like large peas—for flakiness (cut ail like peas if extra flakiness is desired). Use light cutting motion—don't mash the fat or overwork it. This can cause the fat to become too soft and the mixture will not take up enough water to make pastry flaky. Sprinkle water (cold if flaky pastry desired) 1 tablespoon at a time, over different parts of mixture, tossing quickly with fork until particles stick together when pressed gently and form dough that clings to fork. If more water is needed, add V 2 tablespoon at a time just enough to gather dough together. With cupped hands, lightly form dough into small ball and allow to stand 5 minutes before rolling. Divide dough about in half if for two-crust pie. Round up larger part on lightly floured cloth-covered board — the rolling pin covered with stockinette. Flour rubbed into covers keeps dough from sticking—yet is not taken ' up by dough. Flatten dough ball with hand, roll out not quite i/s inch thick. Roll the dough with short, light strokes, lifting up as you reach edge so dough doesn't become too thin. Roll about a 12 inch circle. Fold pastry in half and scoop under it with a broad spatula to transfer to pie pan. Unfold. Avoid stretching. Trim off edges with scissors. Roll out other part of dough for top crust a little thinner than for bottom crust and large enough to extend one inch beyond edge of pan. Fold extra edge of top pastry under edge of lower pastry. Seal thoroughly by pressing together on edge of pan. Rute edges and bake as recipe directs. For a pie in which filling is piled into the baked shell, make as for 1-crust pie then prick pastry with fork and bake at 475° for 8 minutes. If pastry persists in puffing up, quickly reach in oven, prick again in two places. When cool, pour in filling. NUT PASTRY: Follow recipe for single crust pastry adding y 3 cup finely chopped walnuts to flour and salt. CHEESE PASTR): Follow recipe for single crust pastry stirring in % cup finely shredded sharp Cheddar cheese before adding water. Good with apple pie. ORANGE PASTRY: Follow recipe tor single crust pastry using orange juice in place of water m recipe, add V 2 teaspoon grated orange rind. BANANA MALLO PIE vanilla pudding '/, cup heavy cream, whipped 2 bananas, sliced 1 9-inch baked pastry shell repare pie filling as directed on package using 1% cups •ilk. Cover with waxed paper; chill. Fold in marshmal- " ws ™. d wh 'PP ed cre am- Slice bananas into pastry shell- pour filling over bananas. Chill several hours. Garnhh with additional banana slices, if desired. ©1967 Rural Gravure ('i outtca) l'>t cufjs miniatuTt tnarshmallowi Ingredients 9-inch 8-inch 2 cups 11/2 cups 1 teaspoon 3 A teaspoon % cup Vz cup Sifted flour Salt »WI'"" f \f *•** mf f *• *f*rm* shortening Cold water 5 tablespoons 3 tablespoons plus 2 teaspoons EAS by Betty Stern Farm and Home Food Consultant LEMON-CRANBERRY MERINGUE PIE tablespoons lemon juice (% cup minus 1 tablespoon), about 2 lemons 1 1-pound can jellied cranberry sauce 3 egg whites '/B teaspoon salt 6 tablespoons sugar 1 baked 9-inch pastry shell 5 tablespoons ('/3 cup) cornstarch V* cup flour l'/2 cups sugar '/2 teaspoon salt l'/2 cups boiling water l'/2 tablespoons margarine 1 teaspoon grated lemon rind (1 lemon) Mix cornstarch, flour, sugar, and salt. Add boiling water gradually, stirring constantly to prevent lumping. Place over direct heat. Cook slowly until thickened throughout, stirring constantly Cook, uncovered, over simmering water about 10 minutes, until clear and thick. Stir 2 or 6 times. Stir a small amount of the hot mixture into the egg yolks. Combine with the remaining hot mixture. Continue cooking over simmering water about 5 minutes, stirring constantly. Re- uTe e R? m H ,f ^ d """Brine, lemon rind, and juice. Blend thoroughly. Cool about 5 minutes Pour two-thirds of the filling into the pastry " h * j and spread fillmg around side up to the fluted edge to prevent cranberry jelly from touching pastry. Spread with three-fourths of the cran berry jelly that has been finely broken with a fork Top with remaining filling. Make meringue beat egg whites and salt until frothy. Add su«jar gradually, beating constantly until peaks form when beater is withdrawn/Cover fiC whh SI to^'tf 8 ' C ^ 3 , 5 °° f ° r 12 ' 15 ^nutt^or „" Jl tops of the irregular surface are golden brown Best served the same day pie is made. 9-inch PIE SHELLS 8-/nch cups 1 cup cup 1/2 teaspoon i/ 2 teaspoon 1/2 cup minus 1/3 cup 1 tablespoon 3 tablespoons 2 tablespoons plus 2 teaspoons j[ ""O** wv ft"" »»**/***> chocolate morsels (6-ounce package) 1 teaspoon vanilla 'A teaspoon salt 1 9-inch baked pastry shell CHOCOLATE POLKA DOT PIE 1 envelope / package semi-sweet unfavored gelatine ' 'A cup cold water % cup sugar 1 tablespoon cornstarch 4 e ggs, separated 2 cups milk, scalded Make and bake 9-inch pastry shell. Soften gelatine in cold water. Combine & cup of the sugar and cornstarch. Beat egg yolks sKghtly; slowly add scalded milk. Stir in sugar mixture. Cook in double boiler, stirring constantly, until mixture coats spoon. To 1 cup custard, add % package semi-sweet chocolate morsels. Stir until chocolate is melted; set aside. To remaining cus- tord add softened gelatine. Stir until gelatine is dissolved; add vanilla. Chill until the consistency U j i? ten eg ? white> Beat e SS whites until stiff; gradually beat in salt and remaining '/a cup sugar. Fold into custard-gelatine mixture. Stir chocolate mixture; turn into pie shell. Pour gelatine mixture over chocolate layer and chill until firm. Scatter remaining morsels of chocolate upside down over pie to resemble polka dots. shell cup sugar teaspoon cinnamon APPLE STREUSEL PIE 1 unbaked 9-inch pie 6 cups sliced pared apples '/2 cup margarine 3 A cup brown sugar '/2 cup flour Prepare single crust pastry. Combine sugar, f irmamo . n - Mix with sliced pared apples. Fill unbaked pie shell. For topping cut margarine into A cup brown sugar and >/2 cup flour. Sprinkle over apples. Bake at 425° for 30 minutes, or until apples are tender and topping is browned TOFFEE DREAM PIE 8 or 9-inch baked ] cup heavy cream, whipped 2 tablespoons diced, toasted California walnuts pastry shell '/2 pound mmiaturt marshmallowi '<'* cup milk 5 (% ounce) chocolate covered tofjet bars, crushed Prepare 8 or 9-inch pastry shell. Combine miniature marshmallows and milk in top of double boiler. Heat over hot water, stirring occasionally, until marshmallows melt. Remove j OI n h . eat> St . ir in toffee bars until partially melted. Chill until thickened but not set. Beat cream until thick. Fold gently but thoroughly into marshmallow mixture. Spoon into baked pie shell. Chill until firm, at least 3 hours. Garnish with walnuts.

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