Recipe for One-Crust Pie
3/4 t. salt
1 1/2 c. flour
1/2 c. lard
2 1/2 T. ice water (about)
Add salt to flour and sift into mixing bowl. Add lard which should be cold and firm, cutting in with a pastry blender until the mixture resembles coarse meal. Sprinkle with water over the surface of the flour and mix gently with a fork. Use only enough water to hold mixture together.
Trudy's Tips:
- Be sure and sift flour before measuring.
- Measure lard accurately, have lard at refrigerator temperature.
- Use ice water and use water sparringly. A heavy hand with water has ruined many pie crusts.
- There are many fine pastry makers who refuse to use anything but lard for pie crusts. Lard makes a fine flaky crust but make certain it is not rancid or strong flavored. Leaf lard is especially fine.
Pineapple Cream Pie
Repeat recipe by special request
1/2 c. sugar
1/2 c. pineapple juice
4 egg yolks
2 t. gelatin
2 T. cold water
1 1/4 c. crushed pineapple
4 egg whites
1/2 c. sugar
Combine the 1/2 c. sugar with pineapple juice and slightly beaten egg yolks. Cook over hot water or very low heat until sugar is dissolved and custard coats a spoon. Stir constantly. Soften gelatin in cold water, add to hot custard, stir until completely melted. remove from heat, pour into bowl, add well drained crushed pineapple. Beat egg whites until they cling to the bowl, add 1/2 c. sugar gradually. Pour egg whites into hot custard, fold over and over until well blended. Pour into a baked 9 inch pie shell. Refrigerate several hours before serving. Cover with whipped cream before serving.
How to Bake Single Pie Crust
Fit crust inside pie tin, crimp edges, prick liberally with tines of a fork. Place second pie pan, same size, inside. This weighs the dough down and prevents bubbling. Bake at 425 degrees for 12 to 15 minutes.
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