Recipe: Crisco Pastry Crust and Advice to Pastry Makers - Pies and Tarts (1937)

CRISCO PASTRY CRUST AND ADVICE TO PASTRY MAKERS
Pies and Tarts (1937)

The crust is the foundation of the pie. It must be good. Good crust may be "crisp and flaky" or it may be "tender and mealy" according to individual or family preference. - The same recipe will make both kinds of crusts.

To make Flaky Crust:
Cut the Crisco into the flour with knives or a pastry blender. Each lump of Crisco should be about the size of a pea. Add ice-cold water to make a stiff dough. Roll out to a sheet, fold over and roll again. Repeat once or twice.

To make Crumbly, Mealy Crust:
Work the Crisco into the flour thoroughly. The mixture should look like coarse corn meal (no lumps). Add water (not iced) a tablespoon at a time, using only enough to hold the mixture together. Roll out on a floured board.

This recipe will make good pastry. Follow it carefully. Don't guess at measurements.

1/2 cup Crisco
1/2 teaspoon salt
1 1/2 cups all-purpose flour
4 to 6 tablespoons water

Sift salt and flour together. Cut in Crisco. (It's less than one minute's work with the new Super-Creamed Crisco.) Stir in gradually just enough water to hold the mixture together. Divide in two parts and roll out separately to form upper and lower crusts for one medium-sized pie.

Any pastry dough becomes more tender on standing. This is why dough kept in the refrigerator seems richer than that which is baked immediately.

In rolling pastry a piece of canvas or a heavy towel rubbed well with flour will do a great deal toward overcoming troublesome sticking. Shake out the cloth after using and fold up for the next time. Wash occasionally.

To keep "shells" (crusts baked before filling is added) from bulging or shrinking during baking, fit the sheet of dough carefully into the corners of the pan. Do not leave any air spaces between pan and dough. Prick the bottom with a fork.

Fasten the upper and lower edges of two-crust pies together tightly. Brush the lower edge with water. Press the upper edge down with a fork or fold into scallops with the finger tips. Prick or slash the top crust to allow steam to escape.

To give a nice, shiny appearance to a top crust, brush before baking with milk or with milk mixed with a little egg.

Bake all pies in a hot oven (400 to 425 degrees F.). When necessary to cook the filling longer, reduce the heat, but always start with plenty of heat.

Cheese, nuts, and other ingredients added to plain pastry make interesting variations.

PASTRY VARIATIONS:

For cheese crust (especially nice for apple and pumpkin pie) and cheese straws:
Reduce the Crisco to 1/4 cup and add 1/2 cup grated cheese.

For sweet crust (grand with ice cream filling):
Reduce Crisco to 1/3 cup and add 2 tablespoons powdered sugar and 1 egg yolk.

For whole wheat crust (also good for apple pie):
Substitute whole wheat for half the white flour.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe booklet: Cooking Hints and Tested Recipes from Winifred S. Carter (Crisco), The Procter & Gamble Company, 1937