How to make a Pie – year 1887
Posted by Warren
Pie tips and help. Text version is below image.
White House Cook Book, by Fanny Lemira Gillette, 1887
Learn how to roll out a the dough for your pie crust.
What steps to take to keep the pie from sticking to the pan.
How to seal the edges of the pie and prevent a sogy bottom pie crust.
All of these things are covered in this article.
How to make a good Pie from 1887
White House Cook Book, by Fanny Lemira Gillette, 1887
HOW TO MAKE A PIE.
After making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one half over the other and cut three or four slits about a quarter of an inch from the folded edge, (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges).
Seal pie edges
Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back the half that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, and until the filling boils up through the slits in the upper crust.
How to prevent a soggy bottom crust
To prevent the juice soaking through into the crust, making it soggy, wet the under crust with the white of an egg, just before you put in the pie mixture. If the top of the pie is brushed over with the egg, it gives it a beautiful glaze.
A Cookbook with vintage pie recipes
This is one of America’s most enduring cookbooks. It was in print, under varying names and guises, for fifty some years and has been reprinted, in full or in part, throughout the 20th century. Early editions were printed on poor quality paper and so have not survived in easily usable form which makes them rare to find.
This the White House Cookbook the first edition.
It had a frontispiece photograph of the wife’s of the President of the United States. This practice continued for much of the publishing of the book.
The interesting fact is that this cookbook was and still is a very popular American cookbook and has been for more than a century.
This cookbook is quite comprehensive with many household hints and tips in addition to hundreds of recipes, some being for pies.
Pie Crust Recipe made with Lard and Butter
—Ingredients and instructions are not the actual vintage recipe but is provided for reference purposes.
Pastry dough – double crust
2 1/2 cups King Arthur all-purpose flour (Red bag)
2 tablespoons sugar
1/2 ice cold water (do not use all at once)
1 teaspoon cold canola oil
1/2 teaspoon fine salt
1/2 cup (8 tablespoons) cold leaf lard
1/2 cup (1 stick) cold unsalted butter (any brand wrapped in foil)
Directions making the dough
1. Add all your dry ingredients to a chilled glass bowl and tossed the mixture with a fork.
2. Cube your fats into small pieces and add to the bowl.
3. Using just your finger tips rub the cold fat into the flour. Stop when the mixture resembles cracker crumbs and tiny peas.
4. Whip the ice cold water and oil until it looks cloudy and the mixture looks a little foamy. Quickly add two thirds of this to the dry ingredients and toss with a fork. If it is not coming together add the remaining liquid.
Do Not over work the dough.
It will make it tough.
5. The dough should look somewhat dry but come together when squeezed in your hands.
6. Now divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks.
7. Wrap disks tightly with plastic wrap and chill for 30-60 minutes. You can freeze them for two months by adding a foil wrap to the covered disks.
8. Your dough is now ready for your favorite pie recipe.
Pie Crust Success
Never over work the dough. This will activate the gluten and make the pie crust tough.
