General Directions for Pies

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. Care must be taken in baking that there is a good bottom heat, or the under crust will be sodden.
  2. The pies should be made in shallow tins about 8 to 9 inches in diameter.
  3. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory.
  4. It should be rolled very thin.
  5. Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape.
Original Text
General Directions The following American receipts are all good. Care, however, must be taken in baking that there is a good bottom heat, or the under crust will be sodden. The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory. It should be rolled very thin. Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape. [Pg 137]
Notes
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