Show YOUR HOME AND YOU by BETSY CALLISTER BAKING PASTRY THE HE easiest way to bake pastry for one shell pies or tarts Is to spread the pastry on the bottom of a pie plate which should ot of course be placed in the oven bottom side up for smaller tart shells the pastry maybe may be spread s over the bottoms ot of cup cake or muffin u tins if you are making a berry pie a good way to keep the juice from soaking into the bottom crust and making it soggy la is to sprinkle a tablespoonful ble or two of fine dry bread crumbs over the unbaked crust before putt putting ilig in the berries another way is to mix a little floar with the berries but this makes tile the juice a little thick if you make the shells in the usual way in the inside of the tins sprinkle with grains of rice or a few uncooked dried beans before putting into the oven this keeps the crust from bulging bulgin up in the center the surest way of making a berry pie that will not be soggy on the lower crust Is to bake the two crusts separately the lower crust in or over a pie tin and the upper crust on a flat cookie tin in a flat disk a little larger than the lower crust cook the berries separately and put tile pie carefully together just before serving Q 1932 mcclure newspaper syndicate service |