Tips for Perfict Pie Crustfrom the White House

24 Aug

I wanted to make a better Pie crust, so I was looking through my cookbooks and…

The Original White House Cook Book, 1887.

Cooking, Toilet and Household Recipes, Menus, Dinner-Giving and Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing etc… all from 1887

Hardcover 570 pages.

I am kind of new to Pie making, but, I am trying, with a little help from mom and my sister.  The pie crust is something we all could use a tip or maybe a little trickand I think this just may be it.
This is just some of what I have found.

 

To make a better bottom crust;

1. for a flakey crust, ad 1 tea spoon of baking powder for 3 cups of flower and use half lard and half butter with your recipe,

2. after pre baking the bottom crust, paint the crust with egg white, before adding,

3.  your cold filling.

 

So make sure your filling is not hot, put the filling in the Refrigerator for a hour before putting it in the pie.

These three Tips will keep the center of your bottom crust from soaking up the filling and turning your crust into a chuie glob.

 

also in theWhite House cookbook is a tip on making flaky top crust;

1. after you have the top crust on your pie and before it goes in the oven, paint with butter,

 

2. sift a small amount of flower over the top of the butter painted crust,

 

3. holding the pie at an angle over the sink, pore a cup of ice cold water over the pie rinsing off some of the flower.  The water will rinse off some of the flower leaving just enough to fry in the butter , so the top is flakey when you pull the pie out of the oven.

 

You will have to adapt some from this cookbook for today, like using an ice chest, is an easy one to get around today.

The hints for Pies in the White House cookbook, are priceless!

Hope this helps you make the perfect crust, let me know.

Thanks,
Debbie
BUY The Original White House Cook Book, 1887 Edition

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