WITH PIE MAKING, there are few constants and lots of variations, and I’m just talking about the crusts!

Returning to the “Modern Pricilla desserts are more popular than pies and pastries, few require a smaller number of ingredients; but skill in handling is as essential here as it is anywhere in the whole range of cookery. It was experience, more than anything else, that produced the pies mother used to make.

The chief point to remember in making pastry is to use a light touch in all the processes. Work in the shortening with the tips of your fingers only, or cut it in with knives. Mix in the water thoroughly, but do not work the paste any more than is necessary. Do not knead it with the hands. Use the rolling pin lightly.

Use the smallest possible amount of water. Too much water is one of the commonest causes of tough pastry.

When baking an unfilled crust prick it with a fork so that it will not puff up in blisters with the heat of the oven.

Pastry without filling should be baked in a hot oven (400 to 450 degrees)

When the filling of a pie requires a lower temperature than the crust, the baking problem is complicated. In this case it is best to put the pie into a hot oven to start the cooking of the pastry and then before the filling has become thoroughly heated, reduce the temperature. (note pumpkin pie for example)

To prevent the under crusts of pies from being soggy, brush them with white of egg if filling is to be cooked in them.” (Martha Stewart gave this hint last year. But that was only in connection with pie crusts that were to be filled after baking. I’m going to do it with all fruit pies. The egg white should be slightly beaten with a fork in a small bowl and then brushed on with a pastry brush.)

(Note; clean your pastry brushes by squirting some liquid dish soap on the bottom of your dry sink. Work your brush into the soap, gently pressing down, distributing it with your fingers. Rinse, and dry well, horizontally.)

The following are from “Priscilla”

Almond Pastry 1 1/2 cups pastry flour 3 tablespoon ground almonds 3 tablespoons sugar 1 teaspoon salt 1/2 cup shortening 1 egg

Water

Mix dry ingredients and rub in shortening. Add beaten egg and enough water to hold paste together. Roll and bake in a hot oven. Almond pastry may be used for custard pies, lemon pies, fresh or dried fruit pies, or for tarts to be filled with jelly, marmalade or whipped cream mixture.

Flaky Pastry No 1 1 1/2 cups flour 1 teaspoon salt 6 tablespoons shortening Water

Plain Pastry 1 cup flour 1/4 teaspoon salt 1/4 cup shortening

Water

Sift flour with the salt. Work in shortening until the mixture is like coarse meal. Add water gradually until just enough is used to hold the dough together. It must not be at all soft. Turn on to a board, pat, then roll out. (note: the “pat” this is what is done prior to gently rolling out. The dough is rounded as though you are forming the edges of a plate, and then pressed gently with the palm of your hand to a disk shape. Pgg)

So, what are the constants?

A light hand

Just enough water/liquid to hold it together

Experience The Variations? Type of flour Type of shortening

Type of liquid

OK, suppose you use pie crust mix (not ready-made pie crust)

This is a favorite super dessert.

Chocolate Pastry Cake

(You are making large chocolate/ coffee cookies that are layered with chocolate whipped cream)

2-4 oz Packages Sweet Chocolate

1/2 cup sugar 1/2 cup water 1 1/2 teaspoon instant coffee

2 teaspoons vanilla

One 9-10oz package pie crust mix

2 cups whipping cream

In sauce pan, combine chocolate, sugar, water and instant coffee. Cook over low heat, stirring until smooth. Add vanilla, cool.

Blend 3/4 cup of sauce into pie crust mix (taking the place of usual water, it will be a little sticky). Divide pastry into six equal parts. Press each on inverted bottom of 8-1/2 inch cake pan within 1/2 inch of edge

Bake 425 degrees till done (about 5 minutes) cool, then slide off bottom of cake pan with knife or spatula onto a rack. (you may have to do this in shifts. Who has 6 cake pans?)

Whip cream until soft peaks form, fold in remaining sauce.

Place first “cookie” on cake plate, spread with chocolate whipped cream, continue alternating layers ending with whipped cream mixture on top. Decorate with shaved chocolate..

Chill at least 8 hours or overnight.

The above takes more time than you might want to spend. Of course, it is a variation of the purchased chocolate cookiewhipped cream cake that we all have had and loved in the past. I have made this when my twins were taking a nap when they were small. Do children take naps anymore? Now I take one. Pgg.