#ab ,,pies ,,husbands ,,like ,,best ,,aunt ,,jenny',s ,,recipe ,,book ,copyright #aieb--,lever ,brothers ,company--,new ,york1 ,new ,york ,now anyone can make pies to perfection with ,spry's #8,water-,whip' ,method6' ,illustration3 ,aunt ,jenny ,dear ,friend3 ,here is my newest ,spry cookbook1 with #ab recipes for beautiful pies4 ,i'm so glad you sent for it1 and ,i hope you'll try every one of them6 ,they're recipes you can depend on1 because they've been tested over and over again in the ,lever ,test ,kitchens4 ,what's more1 this book is chock-full of tricks that will make pies the easiest thing you bake6 ,there's the easy1 quick ,spry 8,water-,whip0 method that takes all the guesswork out of piecrust even for beginners4 ,there's an improved standard pastry recipe4 ,there are dozens of hints for rolling1 decorating--even freezing--pies4 ,once you've tried these easy1 simple methods1 you'll feel like making pies and tarts much more often1 ,i know4 ,and one member of your family is going to be especially happy--nearly every man loves pie6 ,then give him pie to his heart's content6 ,any one of these recipes is sure to be pie to his liking--they were chosen because they're the pies that surveys1 research1 letters in my mail show most men like best4 ,so begin anywhere--run your own popularity contest--see which pie wins with him6 ,sincerely yours1 ,aunt ,jenny ,,regal ,,cream-,,on-,,chocolate ,,pie ,illustration3 ,,regal ,,cream-,,on-,,chocolate ,,pie ,make a baked 8,water-,whip0 ,pie ,shell1 page #ai4 ,soften #a teaspoon gelatin in #b tablespoons cold water4 ,melt #a oz4 chocolate 7cut in pieces7 in #a cups milk in top of double boiler2 blend with rotary egg beater4 ,mix cup sugar1 #b tablespoons cornstarch1 teaspoon salt4 ,add to chocolate mixture and cook until thick and smooth1 then cook #ae minutes longer1 stirring constantly4 ,beat #c egg yolks well4 ,stir small amount of chocolate mixture into egg yolks1 return to double boiler1 and cook a few minutes longer4 ,add #a tablespoon butter or margarine1 #a teaspoon vanilla and gelatin mixture2 mix well4 ,cool4 ,fold in #c stiffly beaten egg whites4 ,whip cup heavy cream and fold into chocolate mixture4 ,pour into baked pie shell4 ,chill in refrigerator several hours1 or until firm4 ,when ready to serve1 whip #a cup heavy cream and spread over filling4 ,sprinkle #a cup grated fresh coconut 7or shredded moist coconut7 over cream and decorate with curls of shaved chocolate4 ,keep chilled until all is served4 ,,deep-,,dish ,,blueberry ,,pie ,illustration3 ,,deep-,,dish ,,blueberry ,,pie ,make pie dough1 using recipe for 8,water-,whip0 ,pie ,shell1 page #ai4 ,mix #d cups fresh blueberries 7or blackberries1 raspberries1 boysenberries1 or huckleberries71 cup sugar1 #a tablespoons tapioca or flour1 teaspoon salt1 #a teaspoon lemon juice and put in oblong baking dish1 #aj x #f x #b4 ,dot #a tablespoon butter or margarine over berries4 ,roll pie dough into a rectangle thick4 ,fit dough over berries1 making a crimped edge and pressing it onto edge of dish4 ,cut slits for steam to escape4 ,decorate top with 8blueberries0 and 8leaves0 cut from pastry trimmings4 ,bake in hot oven 7#dbe;,f47 #dj-de minutes4 ,serve warm with a mixture of cup mashed cottage cheese1 cup heavy cream1 whipped1 #a tablespoon confectioners' sugar1 dash of salt1 and few drops of vanilla4 ,makes #f servings4 ,,heritage ,,pumpkin ,,pie ,illustration3 ,,heritage ,,pumpkin ,,pie ,make an unbaked 8,water-,whip0 ,pie ,shell1 page #ai4 ,mix #a cups canned or cooked pumpkin 7or squash71 #a cup firmly packed brown sugar1 teaspoon salt1 #b teaspoons cinnamon1 #a teaspoon ginger1 #b tablespoons molasses4 ,add #c slightly beaten eggs1 #a cup evaporated milk1 and mix thoroughly4 ,pour into unbaked1 unpricked pie shell4 ,bake in hot oven 7#dbe;,f47 #dj-de minutes1 or until knife inserted in center comes out clean4 ,serve with sharp cheese or with a topping of whipped cream4 8,,his ,,favorite0 ,,apple ,,pie ,illustration3 8,,his ,,favorite0 ,,apple ,,pie ,make 8,water-,whip0 ,piecrust1 page #ae4 ,divide dough in half and shape each into a flat round4 ,roll one half about thick and line a #i pie pan4 ,prepare #f cups pared1 cored thin apple slices4 ,arrange half of slices in pastry-lined pan4 ,mix #a cup sugar#a1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon salt1 #a teaspoon lemon juice and sprinkle half of mixture over apples in pan4 ,arrange remaining slices on top and cover with remaining sugar mixture4 ,dot #a tablespoon butter or margarine over filling4 ,trim pastry even with pan4 ,roll remaining dough as before and lay over apples4 ,trim pastry beyond pan1 fold it under bottom crust1 press edges together with fork4 ,cut decorative slits in top for steam to escape4 ,brush pastry with slightly beaten egg white and sprinkle with sugar4 ,bake in hot oven 7#dbe;,f47 #de-ee minutes4 #a;,if apples are very juicy1 add #a tablespoon cornstarch to sugar mixture and blend thoroughly4 ,,dreamy ,,banana ,,cream ,,pie ,illustration3 ,,dreamy ,,banana ,,cream ,,pie ,make a baked 8,water-,whip0 ,pie ,shell1 page #ai4 ,scald #b cups milk in top of double boiler4 ,mix #c tablespoons flour1 #b tablespoons cornstarch1 cup sugar1 teaspoon salt4 ,add gradually to scalded milk and cook until thick and smooth1 then cook #ae minutes longer1 stirring constantly4 ,beat #c egg yolks slightly4 ,stir a small amount of hot mixture into yolks1 return to double boiler1 and cook a few minutes longer4 ,add #a tablespoon butter or margarine1 #a teaspoon vanilla and blend4 ,cool4 ,slice #c or #d bananas and arrange in baked pie shell2 cover at once with cooled filling4 ,at serving time1 whip cup heavy cream4 ,drop by teaspoonfuls on filling around rim of pie1 piling remaining cream in center4 ,decorate by inserting #b banana slices1 butterfly fashion1 into cream at tip of each serving4 ,,old-,,south ,,butterscotch ,,pie ,illustration3 ,,old-,,south ,,butterscotch ,,pie ,make a baked 8,water-,whip0 ,pie ,shell1 page #ai4 ,mix #a cups firmly packed dark brown sugar1 teaspoon salt1 #b tablespoons water in top of double boiler4 ,boil over direct heat to a thick sirup 7about #e minutes74 ,blend cup milk with #d tablespoons cornstarch4 ,add #a cups milk1 combine with hot sirup and cook over hot water until thick and smooth1 then cook #ae minutes longer1 stirring constantly4 ,beat #c egg yolks slightly4 ,stir a small amount of hot mixture into egg yolks1 return to double boiler1 and cook #e minutes longer4 ,add #b tablespoons butter or margarine1 teaspoon vanilla and cool4 ,pour into baked pie shell4 ,at serving time1 whip #a cup heavy cream and arrange in a border around top of pie leaving a #c circle of uncovered filling in center4 ,arrange pecan halves around filling inside cream border or sprinkle filling with coarsely cut toasted pecans4 ,keep refrigerated until all is served4 ,,crumbly ,,top ,,apple ,,pie ,illustration3 ,,crumbly ,,top ,,apple ,,pie ,make an unbaked 8,water-,whip0 ,pie ,shell1 page #ai4 ,mix cup sugar1 teaspoon cinnamon1 teaspoon salt1 #d cups pared1 cored thin apple slices ,arrange apple slices in pie shell ,blend cup firmly packed brown sugar1 cup sifted all-purpose flour4 ,cut in cup butter or margarine with pastry blender or two knives until crumbly4 ,sprinkle over apples4 ,bake in moderately hot oven 7#djj;,f47 #cj-ce minutes4 ,serve with or without cream4 ,,luscious ,,lemon ,,meringue ,,pie ,illustration3 ,,luscious ,,lemon ,,meringue ,,pie ,make a baked 8,water-,whip0 ,pie ,shell1 page #ai4 ,mix cup cold water1 teaspoon salt1 #g tablespoons cornstarch4 ,combine #a cups hot water1 #a cups sugar in top of double boiler and bring to boil over direct heat4 ,add cornstarch mixture and cook until thickened2 place over boiling water and cook until thick and smooth 7#ae minutes71 stirring constantly4 ,beat #c egg yolks slightly4 ,stir a small amount of hot mixture into yolks1 return to double boiler1 and cook a few minutes longer4 ,add cup lemon juice1 grated rind of #a lemon1 #a tablespoon butter or margarine and blend4 ,cool4 ,pour into baked pie shell4 ,spread ,meringue 7page #ai7 lightly on filling and bake as directed4 ,,cherry ,,trellis ,,pie ,illustration3 ,,cherry ,,trellis ,,pie ,make ,standard ,piecrust1 page #af4 ,divide dough in half and shape each into a flat round4 ,roll one half about thick and line a #i pie pan4 ,drain #c cups canned sour red pitted cherries4 ,add cup canned cherry sirup1 #a cup sugar1 #a teaspoon lemon juice1 teaspoon almond extract1 #b tablespoons tapioca or flour1 teaspoon salt4 ,put cherry mixture in pastry-lined pan4 ,dot #a tablespoon butter or margarine over cherries4 ,trim pastry about beyond pan and turn dough under to make a stand-up rim4 ,roll remaining dough and cut into strips wide4 ,attach ends of #g strips to rim of pie by moistening and pressing firmly4 ,twist each strip across fruit and attach at opposite side of pie4 ,repeat with #g more strips1 crisscrossing to form attractive trellis top4 ,flute rim4 ,bake in hot oven 7#dbe;,f47 #ej-fj minutes4 ,,best ,,coconut ,,custard ,,pie ,illustration3 ,,best ,,coconut ,,custard ,,pie ,make a baked 8,water-,whip0 ,pie ,shell1 page #ai4 ,beat slightly #c eggs and #b egg yolks or #d eggs4 ,add cup sugar1 teaspoon salt1 #b cups milk1 #a teaspoon vanilla and mix4 ,strain mixture4 ,add cup shredded toasted coconut#b4 ,pour into buttered #i pie pan4 ,sprinkle with teaspoon nutmeg4 ,place pan in larger pan of hot water4 ,bake in moderate oven 7#cej;,f7 #ce-dj minutes4 ,cool custard at room temperature4 7,do not refrigerate or custard will stick to pan47 ,loosen custard thoroughly from pan with knife 7page #bj74 ,shake gently to loosen from bottom4 ,slide it quickly1 but carefully1 into baked and cooled pie shell4 ,let settle a few minutes before serving4 #b,to toast coconut1 place in shallow pan and toast in moderate oven 7#cej;,f47 until browned1 stirring often to brown evenly4 ,,coronation ,,peach ,,pie ,illustration3 ,,coronation ,,peach ,,pie ,make ,standard ,piecrust1 page #af4 ,divide dough in half and shape each into a flat round4 ,roll one half about thick and line a #i pie pan4 ,drain #c cups canned sliced peaches4 ,add cup firmly packed brown sugar1 cup canned peach sirup1 #b tablespoons lemon juice1 #b tablespoons tapioca1 flour1 or cornstarch1 teaspoon salt1 #a teaspoon grated orange rind1 teaspoon almond extract4 ,put peach mixture in pastry-lined pan4 ,dot #a tablespoon butter or margarine over peaches4 ,roll remaining dough about _/ thick and cut into strips wide4 ,arrange on filling1 starting at center and twisting and winding them about #f times around the top4 ,join strips by pinching together4 ,brush spiral with slightly beaten egg white and sprinkle with sugar4 ,moisten rim of pie4 ,press end of #a strip on rim1 twist and circle edge of pie1 pressing strip against rim where it touches4 ,join strips as before4 ,bake in hot oven 7#dbe;,f47 #de-ee minutes4 ,,hot ,n ,,hearty ,,steak ,,pie ,illustration3 ,,hot ,n ,,hearty ,,steak ,,pie ,fry #a cups sliced onions slowly until yellow in cup ,homogenized ,spry4 ,remove onions and save for later use4 ,cut #a pounds round steak in pieces and roll in mixture of cup flour1 #c teaspoons salt1 teaspoon pepper4 ,sear in hot ,spry until richly browned4 ,add #c cups boiling water1 #a tablespoon ,worcestershire sauce and sprinkle in any of the flour mixture that remains4 ,cover and simmer until meat is tender 7about #a hour74 ,add #a cup raw potatoes1 cut in cubes4 ,cook #aj minutes longer4 ,make ,golden ,egg ,pastry1 page #bj4 ,roll dough into a rectangle thick and about #a larger than #aj x #f x #b baking dish4 ,pour meat mixture into dish and place cooked onions on top4 ,fit pastry over top and seal edge of pie4 ,mark top into #f serving portions by cutting small ,vs with knife point lengthwise and crosswise4 ,in center of each square make a decorative steam vent by cutting #h short slits in a snowflake pattern4 ,bake in very hot oven 7#dej;,f47 #be-cj minutes4 ,makes #f servings4 ,hints for a 8,light ,hand0 with ,pastry ,illustration3 ,aunt ,jenny ,you've heard a woman say1 admiring another cook's handiwork4 8,she has such a light hand with pastry60 ,tender1 flaky piecrust has always been the prize accomplishment of good cooks6 ,and many's the woman who has envied it6 ,now1 thanks to ,spry and its new 8,water-,whip0 method1 perfect pastry--every time--is easy as child's play4 ,and so fast6 ,it's ready to roll in seconds6 ,you see1 the 8,water-,whip0 method answers right from the start that question that has always been so confusing--8,how much water shall ,i add80 ,you simply add a definite1 measured amount of liquid right to your shortening1 then whip it into a soft1 creamy emulsion6 ,of course1 any shortening won't do--the whole method is possible only because ,spry is homogenized1 specially made to mix with liquids4 ,once your pastry is mixed1 the success of your pie depends a great deal on how you handle the dough4 ,you'll want to read carefully the pictured directions for each pastry method and go over the suggestions in the pages that follow4 ,they're tricks from skilled pie-makers--ways to make your pies prettier1 more delicious1 more certain to win you compliments from every one who comes to your table6 ,and now--,happy ,baking6 ,you can bake ,,better pies with ,homogenized ,spry ,dip your spoon into ,homogenized ,spry--see how much lighter and fluffier it is than other shortenings--how easy to work with4 ,it's pre-creamed1 easier1 quicker to blend with dry ingredients4 ,and ,spry is the only kind of shortening that is specially made to mix with liquids4 ,that's what makes the marvelous new 8,water-,whip0 method possible6 ,you can count on ,spry every time--you're sure to make flakier1 more tender piecrust than you can possibly get with any other kind of shortening 444 in fact4 ,lever ,brothers ,company guarantees just that6 ,illustration3 ,homogenized ,spry's ,pure ,vegetable ,shortening ,,best ,,for ,,all ,,you ,,bake ,,or ,,fry ,now you can make tender1 flaky pastry the ,spry 8,water-,whip0 way6 ,experienced pie-makers like this new method because it saves time4 ,no cutting in of shortening 444 no tedious adding of liquid4 ,in seconds1 the pie dough is mixed6 ,beginners like this method because they can 8feel easy0 about it4 ,there's no guessing about how much liquid to add 444 no uncertainty about results4 ,the dough goes together almost like magic1 rolls easily1 makes tender1 delicious pastry on the first try6 ,to make 8,water-,whip ,pastry0 444 here's all you do4444 ,illustration3 ,put ,homogenized ,spry in medium-sized mixing bowl and pour over it the boiling water and milk4 ,then tilt the bowl and break up shortening with a fork4 ,illustration3 ,whip with rapid cross-the-bowl strokes until all liquid is absorbed and mixture is thick and smooth like whipped cream and holds soft peaks when fork is lifted4 ,illustration3 ,sift flour and salt onto creamy ,spry 8,whip40 ,there's no tedious cutting-in of the shortening 444 no guessing as to the correct amount of liquid to add4 ,illustration3 ,with vigorous round-the-bowl strokes1 stir all ingredients together into a dough that clings together and 8cleans0 the bowl4 ,takes only about #cc seconds6 ,illustration3 ,take up dough in hands1 work gently into a smooth1 blended dough1 then shape into a flat round4 ,this soft1 pliable dough is now ready to roll in any preferred way4 8,water-,whip0 dough1 being soft and pliable1 rolls beautifully between waxed paper4 ,no messy floured board 444 no sticking 444 no pastry cloth or rolling-pin cover needed4 ,from beginning to end1 this new rolling method is neat as a pin1 easy1 successful6 ,just follow the techniques pictured below4 8,water-,whip0 ,piecrust cup ,homogenized ,spry cup boiling water #a tablespoon milk #b cups all-purpose flour 7sifted once before measuring7 #a teaspoon salt ,put ,spry in medium-sized mixing bowl4444 ,add boiling water and milk and break up shortening with fork4 ,tilt bowl and1 with rapid cross-the-bowl strokes1 whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted4444 ,sift flour and salt together onto ,spry mixture4 ,stir quickly1 with round-the-bowl strokes1 into a dough that clings together and 8cleans0 the bowl4444 ,pick up and work into a smooth dough2 shape into a flat round4 ,the dough is now ready to roll1 either between waxed paper1 or on a pastry cloth or board4 ,this recipe makes enough pastry for a #i #b-;crust pie or for a #i lattice-top pie or for #i tart or patty shells4 ,,easier ,,rolling ,,with 8,,water-,,whip0 ,,pastry ,illustration3 ,roll dough between #ab squares of waxed paper from center out into circle size of paper4 ,if paper wrinkles1 remove top one1 put on another1 turn1 and roll4 ,illustration3 ,to put pastry in pan1 peel off top paper1 pick up pastry and center it over pan1 pastry side down4 ,remove paper gently4 ,such an easy way to roll out piecrust6 ,,standard ,,pastry 444 the sure ,spry ,way ,standard or conventional pastry is made by first cutting the shortening into the flour4 ,in the ,spry way of making standard pastry1 the shortening is cut into the flour in two steps3 first1 of the ,spry is cut in fine for tenderness2 second1 the remaining ,spry is cut in coarse for flakiness4 ,to make standard pastry this improved way1 follow the recipe and key steps pictured below4 ,see how easy it is to get perfect pastry every time6 ,standard ,piecrust ,ingredients ,two-crust #i ,pie #i ,pie ,shell or ,lattice ,pie or #f tart shells sifted all-purpose #b cups #a cups flour salt #a teaspoon teaspoon ,homogenized ,spry cup cup cold water #d tablespoons #b tablespoons ,put flour and salt in mixing bowl and mix4 ,cut in ,spry as follows3 ,step #a for ,tenderness--cut in about of the ,spry with pastry blender or #b knives until as fine as meal4 ,step #b for ,flakiness--cut in the remaining ,spry to the size of large peas4 ,sprinkle all the water1 #a tablespoon at a time1 over different parts of mixture4 ,mix thoroughly with fork until all particles cling together and form a dough4 ,take up in hands and work into a smooth1 blended ball of dough4 ,use in making pies1 tarts1 turnovers1 etc4 ,roll standard pastry on a floured board or cloth--not between waxed paper4 ,illustration3 ,cut of the ,spry into flour with pastry blender until as fine as meal4 ,be sure all the flour is mixed with the ,spry4 ,this step insures tenderness in the pastry4 ,illustration3 ,cut in remaining ,spry to size of large peas4 ,in baking1 these pieces melt into little 8pools0 of fat1 forming leafy flakes4 ,this step insures flakiness in the pastry4 ,illustration3 ,sprinkle water over mixture2 mix thoroughly with fork until all particles cling together4 ,take up in hands4 ,work into a smooth1 well-blended ball of dough4 ,expert ,tricks ,,for ,,perfect ,,pies ,illustration3 ,pie crust ,many secrets of pie success lie in the 8know-how0--in the techniques and practices that are part of a pie-maker's skill4 ,you'll find many of these pie tricks in this booklet3 how to make a custard pie with a crisp1 flaky undercrust and a soft1 creamy filling 444 how to seal in the juices in a berry pie 444 how to make a fluffy1 upstanding meringue4 ,there are tips for pretty tops and attractive edges1 too--all designed to give your pies a truly professional air6 ,,keep ,,fruit ,,juices ,,in ,,pie 444 the 8,rim-,seal0 way ,illustration3 ,to keep fruit juices from boiling out of a #b-;crust pie1 trim undercrust even with pan1 cut the top crust inch beyond pan1 then turn it under the bottom crust4 ,illustration3 ,moisten edge of undercrust with water1 press upper and lower crusts together with floured fork4 ,or crimp the edges together with the thumb and forefinger4 ,attractive ,rims to ,flatter ,your ,pies ,the eye-catching look of a handsome pie comes in large part from its pastry rim4 ,clever fingers can fashion an endless variety of attractive edges4 ,the tines of a fork1 a pointed knife1 or an inverted teaspoon tip can be used with good effect1 too4 ,interesting pastry designs can be made on the rims with tiny patterns or cutters4 ,some pies call for a rim of the 8stand-up0 type1 others are at their best with a flat 8lie-down0 rim4 ,select the edge that will do the most for the filling4 ,you will enjoy using your own ideas and creating new and original rims to frame your favorite pies4 ,here are some attractive edges that are easy to make4 ,rope ,rim 7for pie shell7 ,make stand-up rim 7page #ah74 ,pinch pastry between thumb and bent forefinger4 ,make the crimps sharp and distinct so they will not bake out4 ,shell or ,flute ,rim 7for pie shell7 ,make stand-up rim 7page #ah74 ,make shell-like flutes by placing left index finger against inside of rim and pinching it on outside with tips of right thumb and index finger4 7,see ,luscious ,lemon ,meringue ,pie1 page #h47 ,thimble ,rim 7for #a-;crust pie7 ,trim pastry even with edge of pan4 ,with thimble1 cut tiny circles from pastry4 ,moisten rim1 place circles1 overlapping1 on rim1 pressing lightly4 7,see ,heritage ,pumpkin ,pie1 page #c47 ,arrow ,head ,rim 7for #a-;crust pie7 ,cut pastry beyond pan edge1 then fold under making a flat 8lie-down0 rim4 ,with knife1 cut continuous ,vs around rim4 ,with right index finger1 lift up base of every other ,v and lay back on side of pie shell4 ,continue around rim4 7,see ,crumbly ,top ,apple ,pie1 page #g47 ,flute-and-,fork ,rim 7for pie shell7 ,make stand-up rim 7page #ah74 ,make a single flute as described under ,shell or ,flute1 then next to it press with tines of fork4 ,continue around rim1 alternating flute and fork4 7,see ,dreamy ,banana ,cream ,pie1 page #e47 ,fork-,seal ,rim 7for #b-;crust pie7 ,a good edge to seal in fruit juices4 ,press floured tines of fork down on rim straight or diagonally4 7,see 8,his ,favorite0 ,apple ,pie1 page #d47 ,ruffle ,rim 7for closed pie7 ,prepare pie rim as for ,fork-,seal if a #b-;crust pie2 if a deep-dish pie1 trim pastry #a beyond dish edge and turn back even with dish4 ,place left index finger and thumb apart on outside of rim4 ,use right index finger to pull pastry back between fingers to make ruffled effect4 7,see ,hot ,n ,hearty ,steak ,pie1 page #ab47 8,pretty-,pleat0 ,your ,tarts and ,patty ,shells ,illustration3 ,pleated shells ,use recipe for 8,water-,whip0 ,piecrust 7page #ae7 or ,standard ,piecrust 7page #af71 for #i tart shells4444 ,roll dough thick and prick with fork4444 ,cut out #e circles and fit over backs of #c muffin pans1 pinching into about #g pleats4444 ,bake in hot oven 7#dej;,f47 #aj-ae minutes4444 ,lift off shells1 cool on rack4444 ,fill tart shells with fruit or berries for a dainty dessert2 or with creamed vegetables1 chicken1 or fish for an appetizing main dish for luncheon or supper4 8,water-,whip0 ,pie ,shell cup less #a tablespoon ,homogenized ,spry #c tablespoons boiling water #a teaspoon milk #a cups all-purpose flour 7sifted once before measuring7 teaspoon salt ,put ,spry in medium-sized mixing bowl4 ,add boiling water and milk and break up shortening with fork4 ,tilt bowl and1 with rapid cross-the-bowl strokes1 whip with fork until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted4444 ,sift flour and salt together onto ,spry mixture4 ,stir quickly1 with round-the-bowl strokes1 into a dough that clings together and 8cleans0 the bowl4444 ,pick up and work into a smooth dough2 shape into a flat round4444 ,put dough between two #ab squares of waxed paper and roll lightly into a circle about size of paper4 ,peel off top paper1 place pastry in #i pie pan1 pastry next to pan4 ,carefully remove paper4 ,fit pastry into pan1 trim beyond pan1 turn back even with edge of pan1 flute rim4 ,prick shell all over with fork4444 ,bake in very hot oven 7#dej;,f47 #ad-ai minutes4 ,makes enough pastry for a #i pie shell4 ,,meringue ,a handsome meringue is the final touch of flattery to a beautiful pie4 ,here is a recipe with #g success secrets written into it3 #c egg whites #f tablespoons fine granulated sugar #a teaspoon lemon juice or teaspoon vanilla #a4 ,beat egg whites until stiff and dry 7better volume is obtained if whites are not too cold74 #b4 ,add sugar gradually--#a tablespoon at a time--beating well after each addition4 ,continue beating until stiff peaks form when egg beater is lifted4 #c4 ,add flavoring 7the meringue should have flavor as well as the filling74 #d4 ,spread meringue lightly over cooled filling in pie shell1 making sure it touches pastry rim all around4 7,this helps prevent shrinkage47 #e4 ,make graceful swirls or peaks in the meringue with back of tablespoon or spatula4 #f4 ,bake in slow oven 7#cbe;,f47 #be-cj minutes1 or until meringue is firm and delicately browned4 #g4 ,let pie cool on rack away from drafts4 ,,to ,,make ,a ,,shapely ,,pie ,,shell1 ,,follow ,,these ,,easy ,,techniques ,illustration3 ,fit dough into pan2 trim pastry with scissors about #a inch beyond edge of pan4 ,illustration3 ,turn back pastry2 then raise fold1 press against pie pan1 making stand-up rim4 ,illustration3 ,for a rope rim1 pinch with thumb and bent forefinger1 making sharp crimps4 ,illustration3 ,prick shell all over with fork4 ,bake in very hot oven 7#dej;,f47 #aj to #ae minutes4 ,banbury ,tarts #b eggs1 well beaten #a cup seeded raisins1 chopped #a cup sugar #a tablespoon soft bread crumbs #b tablespoons lemon juice #b tablespoons grated lemon rind cup walnuts1 chopped teaspoon salt 8,water-,whip0 ,piecrust1 page #ae ,mix first #h ingredients4444 ,roll dough thick and cut in eight #e circles4 ,fit circles into #c muffin pans1 pinching into fluted rims at top4 ,fill with raisin mixture4 ,place cut-out pastry star on top of each tart4 ,sprinkle stars with red sugar4444 ,bake in hot oven 7#djj;,f47 #cj-dj minutes4444 ,makes #h tarts4 ,mince ,turnovers ,use recipe for ,piecrust1 page #ae or #af4 ,roll dough thick and cut out #e circles4 ,on one half of each circle place #b tablespoons mincemeat4 ,moisten edge1 fold pastry over mincemeat1 seal edge with fork4 ,prick top4 ,bake in hot oven 7#dbe;,f47 #aj-ae minutes4 ,makes #h-aj4 ,golden ,egg ,pastry ,mix #a cup sifted all-purpose flour and teaspoon salt4 ,measure cup ,spry4 ,step #a for ,tenderness--cut in about of the ,spry until fine as meal4 ,step #b for ,flakiness--cut in remaining ,spry to size of large peas4 ,add #a egg1 slightly beaten1 and mix thoroughly into a dough4 ,use in making ,hot ,n ,hearty ,steak ,pie1 page #ab4 ,to ,freeze ,pies444 ,now the miracle of making pies weeks ahead1 freezing them in a home freezer or the freezer section of a refrigerator1 and enjoying them fresh from the oven when convenient6 ,favorites for freezing are double-crust pies like apple1 cherry1 peach1 mince1 or berry1 also deep-dish fruit and berry pies4 ,pies can be frozen unbaked or baked4 ,if frozen unbaked1 do not cut steam vents in top crust2 wrap in moisture-vaporproof material and seal2 label1 date1 and freeze4 ,to thaw1 remove wrappings and cut small steam vents in top crust4 ,bake in #dbe;,f4 oven for #fe-gj minutes4 ,if pie is frozen baked1 let pie cool thoroughly at room temperature1 then wrap in moisture-vaporproof material and seal2 label1 date1 and freeze4 ,to thaw1 remove wrappings from frozen pie and heat in #djj;,f4 oven for #be-ce minutes4 ,pie shells can be frozen unbaked or baked and kept on hand for use as needed4 ,if pie is frozen unbaked1 it is easier to freeze it before wrapping1 then wrap immediately in moisture-vaporproof material and store in freezer4444 ,to thaw1 unwrap shell and bake in #dej;,f4 oven #e minutes2 reprick shell and bake about #aj minutes longer4 ,if pie shell is frozen baked1 let the baked shell cool thoroughly at room temperature1 then wrap in moisture-vaporproof material and seal2 label1 date1 and freeze4444 ,to thaw1 leave shell wrapped and let stand at room temperature or unwrap and heat in #djj;,f4 oven #e minutes4 ,,how ,,to 8,,slip0 ,a ,,custard ,,pie ,illustration3 ,for creamy custard and crisp crust1 bake shell and custard separately 7page #aj74 ,illustration3 ,loosen the cooled custard1 then slide it carefully into baked1 cooled pie shell4 ,give ,your ,pie ,a ,pretty ,top ,a pretty top lends distinction to any pie1 be it plain or fancy4 ,a sparkling glaze gives a touch of elegance to a two-crust fruit pie4444 ,to make a glazed top1 brush the unbaked pie with slightly beaten egg white and sprinkle with sugar1 then bake4444 ,for an extra-brown crust1 brush the top crust before baking with milk or light cream1 then sprinkle with sugar4 ,lattice and ,open ,tops ,illustration3 ,lattice top ,lattice-top fruit pies with colorful juices bubbling up through golden strips of pastry are always a favorite4444 ,the narrow pastry strips can be cut with a pastry wheel or sharp-pointed knife4444 ,for a trellis top1 the strips are twisted as they are laid across the filling 7,cherry ,trellis ,pie1 page #i74444 ,for a woven lattice top1 weave the strips over and under one another4444 ,for a crisscross top1 lay a first set of seven strips across the filling1 then lay a second set over them1 making diamond shapes on the filling4444 ,for a spiral top1 arrange strips on filling in a spiral effect by starting at the center and twisting and winding around the top six times 7,coronation ,peach ,pie1 page #aa74444 ,a hit-and-miss top offers pleasing contrasts on a prune or raisin pie4 ,just cut many little odd-shaped bits of pastry from the trimmings and scatter them over the top of the filling before baking4444 ,whipped cream makes glamorous toppings on soft pies1 especially when accented with drifts of grated fresh coconut and curls of shaved chocolate 7,regal ,cream-on-,chocolate ,pie1 page #a74444 ,or make a snowy ruff of whipped cream by dropping teaspoonfuls of cream around the rim of the pie1 then garnish as shown in ,dreamy ,banana ,cream ,pie1 page #e4 ,decorative ,steam ,vents ,illustration3 ,decorative vents ,small slits or other openings must be made in closed pies in order to let steam escape during baking4 ,these can be extremely attractive and in harmony with the pie filling4 ,for example1 on the top crust of a fruit pie1 prick or cut the outlines of the fruit used1 such as apples1 peaches1 or plums4444 ,an interesting cherry pie can be made by cutting eight half-inch holes in the top crust to represent cherries4 ,for stems1 cut slits4444 ,to personalize a pie1 prick the initials of the one you wish to honor4444 ,for a ,christmas mince pie1 roll the top crust1 and cut with small ,christmas tree cutter1 making #e trees and pointing the tips of the trees to the rim of the pie4 ,the trees should not be cut out of the dough--merely outlined4 ,brush the trees with egg white and sprinkle with red sugar4 ,perky ,pastry ,cut-outs ,illustration3 ,pastry cut-outs ,interesting pastry cut-outs1 such as fruits1 berries1 leaves1 chickens1 birds1 and the like can be applied to pie tops with happy effects 7see the cluster of blueberries and leaves on the ,deep-,dish ,blueberry ,pie1 page #b74444 ,the unbaked pastry 8patches0 are laid on the top crust before baking and brushed with unbeaten egg white or milk4444 ,tiny pastry stars1 hearts1 or crescents can be baked and arranged on the top of a chiffon pie4444 ,for the holidays1 ,christmas trees or bells can be cut out of pastry and laid atop the unbaked filling4 ,illustration3 ,wraparound cover image ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4