Evening Republican, Volume 16, Number 308, Rensselaer, Jasper County, 28 December 1912 — UNDER CRUST FOR TWO PIES [ARTICLE]

UNDER CRUST FOR TWO PIES

Mixture That Adda to Savor of Delicious Confection Worth all the Trouble It Involves. Mix one-fourth teaspoon each of salt and baking powder with one cup of sifted pastry flour. Measure one heaped tablespoon each of butter and lard, and If they are soft spread them out on a plate and chill them. Then chop them into the flour until well mixed. Wet with cold water to a stiff dough that may be all taken up clean from the bowl. Toss out on a floured board and pat it down until half an inch thick and a long, narrow shape. Dredge it with flour and roll it over Into a thick roll. Divide in the middle, turn each piece over and pat It out flat, and if the paste sticks and Is soft, lay it away in a cold place till firm and hard. roll out gently, keeping the shape round and even, and roll it a trifle larger than the plate, for as you lift the paste it will shrink slightly, and it is better to push it back toward the center of the plate if too large than to stretch it to the edge if too small. Lift the edge and press the paste down in the center that there may be no bubbles of air underneath. If you have the knack of keeping the paste round as you roll it there will be no edges to be trimmed off and no waste. Use tin or granite plates and merely dust them with flour, greasing is unnecessary. Remove the pies to earthen plates when baked. This paste will make a very tender upper crust, good enough for every day pies, but for Thanksgiving we use puff paste.