Same as (2) (more fat is to be added later)
2. Method of mixing for all.
Have all the ingredients and utensils icy cold. Mix the dry ingredients and cut in the fat with two knives. Stir in the ice water until the dough will just hold together. Toss upon a floured board and roll to 1⁄4 inch or less in thickness. Roll this up. If not ready to be used, this pie crust may be covered with moist cheesecloth and put on the ice until wanted. This amount of crust will make two medium-sized pies with two crusts each.
3. Method of shaping.
For plain crust.—Cut off 1⁄2 of the roll of crust. Roll out to about 1⁄8 inch thickness. Have a deep dish ready containing either the apple or meat fillings (see recipes below) and with the edge of dish buttered. Invert a small cup in the center of the dish to hold up the crust if apples are used. Lay the rolled-out crust over the top, having rolled it a little
larger than the dish. Turn under the edges of the crust and crimp them down on the dish. Make several small cuts in the top of the crust to let the steam escape. Bake in a moderate oven until the filling (if apples) is cooked and the crust brown.
For short crust.—Cut off 1⁄4 of the roll of crust and roll very thin, keeping the shape round. Line a buttered pie plate with the crust. Fill this with the desired filling, moisten the edge of bottom crust with water, and cover with another round of crust rolled as before. Crimp down the edges of the top crust and make cuts in the top as before. Bake until the filling is cooked and the crust is brown.
For rich crust.—Roll the crust to 1⁄2 inch thickness. Have ready 1⁄3 cup ice-cold fat. Cut off small bits of this and spread it in dabs over the rolled-out crust. Roll this again and then proceed as for the “short” crust (2).
12. Apple pie filling.
Use juicy, tart apples. Pare, cut in quarters, core, and slice apples into pie dish, filling it heaping full. Add 1⁄4 cup water and 1⁄2 cup sugar. Any flavor desired may be used, lemon rind, or spices. A little butter gives an agreeable flavor.