Margaret's mother did not like her to eat pie, but she let her learn how to
make it, and once in awhile she had a small piece. Here is her rule:
1 pint of flour.
1/4 cup of butter.
1/4 cup lard, 1 teaspoonful salt.
1/2 cup ice-water.
Put the flour, butter, lard, and salt in the chopping-bowl and chop till
well mixed. Then add the water, a little at a time, turning the paste and
chopping till smooth, but never touching with the hand. Put a very little
flour on the pastry-board and lift the crust on this, and with a floured
rolling-pin lightly roll it out once each way; fold it over and roll again,
and do this several times till the crust looks even, with no lumps of butter
showing anywhere. Put it on a plate and lay it in the ice-chest for at least
an hour before you use it.
Pie-crust will never be light and nice if you handle it. Do not touch it
with your fingers unless it is really necessary. When you use it, get
everything ready for the pie first, and then bring out the crust, roll
quickly, and spread over the pie.
In putting the pie in the pan, cut the bottom piece a little larger than you
want it, as it will shrink. Sprinkle the tin with flour, lay on the crust,
and after it has been fitted evenly, and is not too tight, cut off the edge.
Put a narrow strip of paste all around the edge, and press it together; if
you wet it with a little water it will stick. If you wish to be sure the
filling of the pie will not soak into the under crust, brush that over with
beaten white of egg. After you put in the filling, fold your top crust
together and cut some little shutters to let out the steam. Put on the
cover, wet the edges so they will stick together, and pinch evenly.
Deep Apple Pie
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