12 Pies Husbands Like Best: Aunt Jenny's Recipe Book

by Lever Brothers Company

Standard Piecrust

Ingredients	Two-crust 9″ Pie or Lattice Pie	9″ Pie Shell or 6 tart shells
sifted all-purpose flour	2 cups	1¼ cups
salt	1 teaspoon	½ teaspoon
Homogenized Spry	¾ cup	½ cup
cold water	4 tablespoons	2½ tablespoons

Put flour and salt in mixing bowl and mix. Cut in Spry as follows:

Step 1 for Tenderness—cut in about ⅔ of the Spry with pastry blender or 2 knives until as fine as meal.

Step 2 for Flakiness—cut in the remaining Spry to the size of large peas.

Sprinkle all the water, 1 tablespoon at a time, over different parts of mixture. Mix thoroughly with fork until all particles cling together and form a dough. Take up in hands and work into a smooth, blended ball of dough. Use in making pies, tarts, turnovers, etc.

Roll standard pastry on a floured board or cloth—not between waxed paper.

Cut ⅔ of the Spry into flour with pastry blender until as fine as meal. Be sure all the flour is mixed with the Spry. This step insures tenderness in the pastry.

Cut in remaining Spry to size of large peas. In baking, these pieces melt into little “pools” of fat, forming leafy flakes. This step insures flakiness in the pastry.

Sprinkle water over mixture; mix thoroughly with fork until all particles cling together. Take up in hands. Work into a smooth, well-blended ball of dough.

Expert Tricks FOR PERFECT PIES

Many secrets of pie success lie in the “know-how”—in the techniques and practices that are part of a pie-maker’s skill. You’ll find many of these pie tricks in this booklet: how to make a custard pie with a crisp, flaky undercrust and a soft, creamy filling ... how to seal in the juices in a berry pie ... how to make a fluffy, upstanding meringue. There are tips for pretty tops and attractive edges, too—all designed to give your pies a truly professional air!

KEEP FRUIT JUICES IN PIE ... the “Rim-Seal” way

To keep fruit juices from boiling out of a 2-crust pie, trim undercrust even with pan, cut the top crust ½ inch beyond pan, then turn it under the bottom crust.

Moisten edge of undercrust with water, press upper and lower crusts together with floured fork. Or crimp the edges together with the thumb and forefinger.

Attractive Rims to Flatter Your Pies

The eye-catching look of a handsome pie comes in large part from its pastry rim. Clever fingers can fashion an endless variety of attractive edges. The tines of a fork, a pointed knife, or an inverted teaspoon tip can be used with good effect, too.

Interesting pastry designs can be made on the rims with tiny patterns or cutters. Some pies call for a rim of the “stand-up” type, others are at their best with a flat “lie-down” rim. Select the edge that will do the most for the filling. You will enjoy using your own ideas and creating new and original rims to frame your favorite pies. Here are some attractive edges that are easy to make.

Rope Rim (for pie shell)

Make stand-up rim ([page 18]). Pinch pastry between thumb and bent forefinger. Make the crimps sharp and distinct so they will not bake out.

Shell or Flute Rim (for pie shell)

Make stand-up rim ([page 18]). 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 finger. (See Luscious Lemon Meringue Pie, [page 8].)

Thimble Rim (for 1-crust pie)

Trim pastry even with edge of pan. With thimble, cut tiny circles from pastry. Moisten rim, place circles, overlapping, on rim, pressing lightly. (See Heritage Pumpkin Pie, [page 3].)

Arrow Head Rim (for 1-crust pie)

Cut pastry ½″ beyond pan edge, then fold under making a flat “lie-down” rim. With knife, cut continuous Vs around rim. With right index finger, lift up base of every other V and lay back on side of pie shell. Continue around rim. (See Crumbly Top Apple Pie, [page 7].)

Flute-and-Fork Rim (for pie shell)

Make stand-up rim ([page 18]). Make a single flute as described under Shell or Flute, then next to it press with tines of fork. Continue around rim, alternating flute and fork. (See Dreamy Banana Cream Pie, [page 5].)

Fork-Seal Rim (for 2-crust pie)

A good edge to seal in fruit juices. Press floured tines of fork down on rim straight or diagonally. (See “His Favorite” Apple Pie, [page 4].)

Ruffle Rim (for closed pie)

Prepare pie rim as for Fork-Seal if a 2-crust pie; if a deep-dish pie, trim pastry 1″ beyond dish edge and turn back even with dish. Place left index finger and thumb ½″ apart on outside of rim. Use right index finger to pull pastry back between fingers to make ruffled effect. (See Hot N Hearty Steak Pie, [page 12].)