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Pie Pastries, etc.

Source of Recipe

Millie, et. al.
SINGLE CRUST PIE DOUGH
From BH&G Old Fashioned Baking

1¼ C all-purpose flour
1/3 C shortening or lard
3~4 T COLD water (I generally set aside in bowl w/couple of ice cubes)

In medium mixing bowl stir together flour n ¼ tsp salt. (I generally sift those together). Using pastry blender, cut in shortening or lard til pieces are the size of small peas. (I make a well in dry ingred’s n drop the shortenin in middle then w/pastry blender GENTLY “toss” the flour mixture over the shortening n with gentle slow, kinda tossing n blending mixture cut the shortening in). Sprinkle 1 T water over part of mixture, then gently tos WITH A FORK. Push moistened dough to side of the bowl. Repeat, using 1 T water at a time, till all is moistened. (I don’t worry if I use an extra T COLD water or so…as long as I’m gently tossin with fork til all mixture is moist) Form dough into a ball.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges, forming a 12~inch circle. Wrap pastry around the folling pin (or gently fold in ¼’s). Unroll (or unfold) onto a 9~inch pie plate. Ease pastry into pie plate, being careful not to stretch it.

Trim pastry to ½ inch beyond edge of plate. Fold under extra pastry. Crimp edge. DO NOT PRICK PASTRY. Bake as directed in recipes.
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BAKED PASTRY SHELL:
Prepare pastry for single~crust pie, EXCEPT prick bottom n sides generously w/the tines of a fork. Prick pastry where bottom n sides meet all around the pie shell. Bake in a 450° oven for 10~12 minutes or till golden (if usin glass or dark pan I reduce heat to 425°) Cool on wire rack.
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WHOLE wheat pastry:
Prepare single~crust pastry, EXCEPT sub ½ C WHOLE WHEAT FLOUR for ½ C all-purpose flour.
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CINNAMON PASTRY:
Prepare single~crust pastry, EXCEPT stir 1 tsp ground CINNAMON into the flour mixture.
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PECAN PASTRY:
Prepare single~crust pastry, EXCEPT stir ¼ C finely chopped pecans into the flour mixture.
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DOUBLE~CRUST:
2 C A/P flour
2/3 C shortening or lard
6~7 T COLD water (I generally set aside in bowl w/couple of ice cubes)

In lrg mixing bowl stir together flour n ½ tsp salt. (I generally sift those together). Using pastry blender, cut in shortening or lard til pieces are the size of small peas. (I make a well in dry ingred’s n drop the shortenin in middle then w/pastry blender GENTLY “toss” the flour mixture over the shortening n with gentle slow, kinda tossing n blending mixture cut the shortening in). Sprinkle 1 T water over part of mixture, then gently tos WITH A FORK. Push moistened dough to side of the bowl. Repeat, using 1 T water at a time, till all is moistened. (I don’t worry if I use an extra T COLD water or so…as long as I’m gently tossin with fork til all mixture is moist) Divide dough in half. Form EACH half into a ball ~ cover one w/plastic wrap n set aside.

On a lightly floured surface, use your hands to slightly flatten on of the balls. Roll dough from center to edges, forming a 12~inch circle. Wrap pastry around the folling pin (or gently fold in ¼’s). Unroll (or unfold) onto a 9~inch pie plate. Ease pastry into pie plate, being careful not to stretch it.

FOR TOP CRUST: repeat rolling remaining dough. Cut slits in crust (or use candy or small cookie cutters to cut out “design”) Transfer filling to pastry~lined pie plate; trim bottom crust even with rim of plate. Place top crust on filling. Trim top crust ½ inch beyone edge of plate. Fold top crust under bottom pastry. Seal; crimp edge. Bake as directed in recp’s.
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LATTICE~TOP:
Prepare double crust pastry, EXCEPT after rolling top crust, cut into ½ inch wide strips. Transfer desired filling to pastry line pie plate. Trim bottom pastry to ½ inch beyond edge of plate. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal; bake as directed in recp’s. {You can get creative here if ya want! ie, @ Thanksgivin, I generally use candy~sized cutters in leaf shapes or whatnot, and make a "design" on the top~pastry prior to puttin on the top! AND save them leaves {or whatever cut~outs}! They look beauuuuuutiful along the sealed edges!
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WHOLE WHEAT DOUBLE CRUST:
Prepare double~crust pastry, EXCEPT sub ¾ C WHOLE WHEAT FLOUR for ¾ C A/P flour.
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4 EGG WHITE MERINGUE
Source: BH&G Old Fashioned Baking
4 egg whites
1 tsp vanilla
½ tsp cream of tarter
½ C sugar

In lrg mix bowl bring egg whites to room temp {see Mil notes}.

Add vanilla & cream of tarter.

Beat w/elec mixer on med to high speed about 1min or till soft peaks form.

GRADUALLY add sugar…bout 1 T at a time, beating on high speed bout 5min’s or till stiff, glossy peaks form {tips stand straight} and sugar is fully incorporated.

Spread over pie/cake as directed in recp.

Mil Notes:

Just a tip that gramma taught me bout the “perfect” meringue….

Separate yer eggs while they are cold ~ they separate easier. Then bring the whites to room temp a min of 1 hr {I allow the whites to come to room temp in a custard dish or small bowl, then dump in the cold mixer bowl}. Before preparing yer meringue, place bowl n beaters in freeze for a min of 15 min’s then proceed with preparation! And remember….slowly slowly slowly add yer sugar! You can tell if the sugar has all been “absorbed” by takin just a hint n rubbin between finger n thumb pads ~ when you feel no more grains yer sugar has been incorporated! Comes out perf every time!