Pies Made with Pet Evaporated Milk

MADE WITH PET EVAPORATED MILK
The recipes in this book demonstrate the basic principles of making all types of pies successfully. In addition, some of the recipes show how the use of Pet Evaporated Milk helps make better cream, custard, and chiffon pies—at lower cost.
Since Pet Milk is homogenized milk concentrated to double richness, it is an ideal ingredient for these pies. It takes the place of whipping cream in chiffon pies, is used as milk in the other types—and, in all cases, combines rich flavor, creamy texture, with increased milk nourishment.
In some recipes, too, double-rich Pet Milk takes the place of butter. In others, it replaces the eggs usually called for ... with perfect results.
No other form of milk can guarantee such delicious results when used as an ingredient in pies. Yet Pet Milk costs less generally than any other form of whole milk.
“PET” is the registered trademark of Pet Milk Company
❶ Measure all ingredients accurately.
a. Flour should be sifted before measuring; then spoon lightly into cup and level off with straight edge of knife. Be careful not to pack flour down by shaking or tapping cup. b. To measure shortening accurately, pack into measuring cup and level off with straight edge of knife.
❷ Cut in half of shortening until mixture looks like coarse meal. This gives tenderness to the crust. Cut in remaining shortening until it is the size of large peas. This gives flakiness to the crust.
❸ Sprinkle water (a tablespoon at a time) over mixture. Mix lightly with fork until flour is moistened. Use only enough water to make all of flour mixture stick together when gently pressed with fork, and “clean the sides” as it moves around the bowl. Shape dough into a smooth ball.
❹ Sprinkle flour over board or pastry cloth, using only enough to prevent dough from sticking. Roll with quick, light strokes, working outward from the center to the edge, keeping crust as round as possible. Without turning dough, roll out pastry completely on one side to ⅛ inch thickness. If edges tear, overlap, then roll lightly over the mended spot to seal. Invert pie pan on dough and cut 1½ inches from rim around pan. This insures enough dough to fit into pan without stretching.