Show r f i. i j 4 f 1 oD STEP NUMBER ONE For successful pie crust mix flour shortening salt and sugar Dont Don't be afraid to use your hands i I 1 r v r. r i S y IV V I- I t ry r J N 1 yr y i g I 1 1 4 1 J. J 4 i ithen R bi iy 1 1 w h i b l x R J 1 r Y 3 rr r STEP NUMBER TWO Flour rolling pin and board generously Then roll from then center centerI of dough to edges Lift and turn pastry I PANTRY FARE Banish Those Pie Crust Blues Blues' ues By Br Bernice Goddard Many women Omen throw up their arms in m horror at the thought r gl w i r f JoC rf l i ir r 49 d a. a STEP NUMBER THREE When the lower crust is rolled out to inch winch thickness place it in pie tin Use scissors to cut away excess I of making pastry pastry and and why when it can be so simple Perfect Perfect Per Per- feet pastry is flaky tender delicate delicate del del- and evenly browned and not crumbly dumbly You can achieve such a crust if you will throw throwaway throwaway throwaway away your old recipe and follow follow fol fol- fol low Jow a few simple rules and the following recipe Perfect Pastry Recipe 1 lb 4 oz flour Hour pastry or cake or 1 lb whole wheat flour lour 12 oz shortening lard butter or hydrogenated fat at U oz salt silt 1 oz sugar Put all together and mix until putty like note the pic picture picture picture pic- pic ture ture The flakiness of pastry is caused by many particles of fat which are surrounded and separated by flour During baking baking bak bake ing each fat particle melts to form a delicate flake The success success success suc suc- cess of your pastry depends on whether you surround every particle of flour lour with fat Work York your dough at this point and please do not be afraid of handling it Now pour 1 cup of water or milk for a browner crust into the flour and fat mixture and break it in until it itis itis itis is all absorbed Add an ounce or so of or additional flour and do not mix mix Flour your rolling pin and board with a generous amount of flour No matter how many times you roll your dough out it will still be ten ten- der del if you follow the rules above e To roll start each stroke at center of dough and roll to edge keeping pastry inas inas in inas as circular a shape as possible and keeping edges as thick as the center Lift and turn pastry occasionally to make sure it is not sticking and rub extra flour over board if necessary Roll out to sin s thickness for lower louer crust roll top crust sl slightly thinner Place pastry in pans and bake On the top of two crust two crust pies brush egg wash over the top made by mixing equal parts of egg and milk and a handful of sugar For one one crust crust pies bake at degrees F F. until golden brown For two two crust crust pies bake at degrees F F. until golden brown about 1 hour Banana Cream Pie 1 m cups milk 2 cornstarch 2 flour 1 J 3 cup sugar Speck of salt 2 eggs 2 tsp vanilla 2 bananas Mix l cornstarch flour sugar and salt Mix with ith enough milk to make a paste Scald rest of milk and blend with paste Stir constantly until thickened Cook 10 to 15 minutes Add egg yolks and cook 2 to 3 minutes Remove add vanilla and cool Slice bananas on bottom of baked crust Cover with filling and then meringue or whipped cream If you ou cover with N 9 meringue bake at degrees F F. F for 15 minutes I I i I Ic c 4 j Y ir r rr r f q y I FIT FOR A P. KING Here is your crust golden brown flaky and tender Pour Into it the banana cream filling made while crust cooked I k |