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 BBS: The GWE BBS [ASV/CIN]
Date: 06-06-00 (32 19)             Number: 393
From: CRITTER #104 @15490*3        Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Pies                           Conf: (37) Home Cooki
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I got this from the Canadian Living Cook Books it's a really good guide for 

Pies...

Pastry

6 cups cake and pastry flour (or 5 1/4 all purpose)
1 1/2 tsp salt
2 1/3 vups lard or shortening (1 lb/454 g)
1 egg
1 tbs white vinegar
Ice water

In large bowl, combine flour with salt.  Using pastry blender or 2 knives, cut 

in shortening until
mixture resembles fine crumbs with a few larger pieces.  In measuring cup and 

using fork, beat
together egg and vinegar; and add enough ice water to make one cup.

Stirring briskly with fork, gradually add just enough egg mixture, 1 tbs at a 

time, to flour mixture
to make dough hold together.

Divide into 6 portions; press each into a ball.  Wrap in plastic wrap and 

refrigerate for at l;east
20 minutes or for up to a week, or freeze up to 3 months.  Let cold pastry 

stand at room
temperature for 15 minutes before rolling out.  Makes enough for 6 9 " single 

crust pies or 3
double crust.


Pefect Fruit Pies

1 Line 9" pie plate with pastry.
2. In large bowl combine prepared fruit, sugar flour, 1 tbs lemon juice and 

flavoring.
3 Fill pastry shell with fruit mixture; dot filling with 1 tbs butter.
4 Moisten edge of bottom crust; cover with top crust.  Trim and flute edges.  

Cut steam vents.
brush top with milk or cream.  Sprinkle lightly with granulated sugar.
5. Bake in 425 oven for 15 minutes; reduce heat to 350 and bake 45-60 mintues 

or longer until
fruit is render, filling is thickened and crust golden.


Freezing:  Freeze well wrapped unbaked pies up to 4 months, with the following 

changes:
Increase the amounts of flour in each pie by 1 tsp and don't cut steam vents 

until baking.  bake
still frozen pies in 450 oven for 15 minutes, reduce heat to 375 and bake for 

up to 60 mins
longer.

Type of pie   Prepared fruit Granulated     Flour     Flavorings
Blueberry     4 cups         2/3 cup        3 tbs     1 Tsp grated lemon peel
Peach         5 cups         3/4 cup        1/4 c     2 tbs chopped candied 

ginger
Plum          5 cups         1 cup          1/4 c     1/2 tsp cinnamon
Raspberry     4 cups         1 cup          3 tbs     none
Sour Cherry   4 cups         1 cup          1/4 c     1/2 tsp almond extract