Posted by: marthabernie | June 7, 2015

Dr. Price’s 1887 Cook Book – Pies

Dr. Price’s book lists the following for pie crust recipes.  Wonder what he meant by “common”?

PIE CRUST

For good common pie crust, mix thoroughly two heaping teaspoonfuls baking powder with one quart flour, well sifted, dry; then take half a pound of shortening, more or less as you may prefer the cooked articles more or less short; crust looks nicer when lard is used, but part butter makes a better taste.  Rub half the shortening with three/fourths of the flour, add a little salt if lard only is used for shortening; when well mixed, add just sufficient cold water to make it roll out easily; divide the crust; flour the rolling board and pin with some of the flour; for the upper crust, use the rest of the paste, adding the other half of the shortening and remainder of the flour.  Do not warm the shortening to a melted state, or the crust will not be flakey.  Less shortening will be required when baking powder is used than if made without it.

RICH PUFF PASTE

First thoroughly mix in proportions of two teaspoonfuls of baking powder with one quart of fine loose flour; then take equal quantities of good butter and flour you may wish to use, mix well a little of the butter with the flour, and wet it with as little water as will make it a stiff paste; roll it out and put part of the butter over it in thin slices; turn in the ends, roll it thin; do this twice; and handle it no more than can be avoided.

PASTE FOR FAMILY PIES

Completely mix into one quart of dry, loose flour, two heaping teaspoonfuls of baking powder; next run in half a pound of butter, wet it with cold water, work it as little as possible after the water is in; roll it out.  Use less shortening if you choose, as the baking powder has a shortening effect.


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