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Berry Pie
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| Blackberries, blueberries
or huckleberries, and red and black raspberries may be used for pie in
the same way by merely varying the amount of sugar with the sourness of
the berries. For instance, blackberries will probably require a little
more sugar than raspberries, while blueberries will require the least.
Ingredients:
1 Plain Pie Pastry mixture
3 to 4 cups berries
1/2 to 3/4 cup sugar
3 tablespoons flour
Pinch of salt
Preparation:
- Look the berries over carefully
and remove any spoiled ones, leaves, and stems. Wash thoroughly and fill
the lower crust.
- Add the sugar mixed with the flour and salt.
- Cover with
the top crust and bake for about 30 minutes in a moderately hot oven.
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PLAIN
PIE PASTRY
Pastry made according to the
accompanying directions is the kind that is most frequently used. It requires
only a medium amount of shortening, and wheat flour is used in its preparation.
It is very satisfactory for any kind of pie desired.
Ingredients:
1½ cups flour
1 teaspoon salt
1/3 cup shortening
1/4 to 3/8 cup ice water
Pastry Preparation:
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Sift the flour and salt into
a mixing bowl.
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Chop the shortening into the
flour with fork, knives or any tool you like to use.
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When the fat has been chopped
into pieces the size of a small pea, add sufficient cold water to make
all the particles adhere, mixing them together with a pastry blender or
knife. There should not be enough water added to make the paste stick to
either the bowl or the knife.
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Divide the mass into halves
and press each into a round piece with the fingers. Flour the board slightly
and roll out about 1/8 inch thick for the pie crust.
Check
our pastry tips...
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