Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoonful of salt
- a cup of tepid water
- a tablespoonful of sugar
- a spoonful of orange
- 3 caps of silted flour
- three ordinary pies
- two pies
- four parts
- salt
Directions
3 Caps of Silted Flour.
1% Cups of Butter.
1 Tablespoonful of Salt.
Nearly a Cup of Tepid Water.
This quantity will make crusts and coverings for three ordinary pies. Rub the flour and butter very light- ly together, being careful not to allow it to harden under touch; keep on kneading a little butter at a time into the fiour till you have used up all and the dough feels greasy to the touch. Always remember to add
the salt before putting in the but- ter. Some add a tablespoonful of sugar, but the sweetned filling will be generally found suSioient. Then add, little by little, the, water, knead- ing, gently, till you have a nice, soft dough, lifting out the portion that is wet and continuing to knead as you mix the flour and water. Always be very careful in adding the water, and never wet the flour twice in the same place. Mix all together lightly with your hands when all is mois- ened, using always your own good judgment in adding water. Do not work the dough; simply mix lightly and thoroughly, and then dredge the board lightly with the flour. If you intend to make two pies, cut the dough into four parts. Turn the paste out upon the board and roll lightly and quickly into long, thin sheets. Use as little flour as pos- sible in rolling, as your dough will grow tough the niore you work it, and the more you add flour and roll it. Remember always that the less flour used in rolling, the tenderer will be the paste. Therefore always cut the dough in as many sections as you intend to mc-ke pies, allowing for an upper and an under crust; this will obviate the necessity of rolling It again. Take the pie pans immedi- ately, and place a sheet of dough over each, and trim the edges nicely. Set in the stove, let them bake light- ly, and then add the filling of fruits. Place a light thin cover of crust ov.ei' them, and trim the edges; deo- orate the edges prettily, using the end of a fork or spoon, and set in the hot oven to bake quickly. When done, set to cool. Sprinkle, when cool, with powdered white sugar, rolling the loaf sugar into a powder, rather than using the pulverized, if you wish an elegant taste. Thus made, the pies ought to have a rich, light, flaky crust, that will, as the old Creole darkies used to say, "melt in your mouth." Tpu cannot attain this end if you use Ipe-cojd water in making this kind of paste.
Paste made with lard may be used for meat pies anfl dumplinge, and for stews and chicken, when coojced with dumplings. Only roll very thin. Some persons use lard for pie crust. This is to be deprecated. The crust will never have the same flavor ^s when made with butteer. Others, again, mix the butter and lard. This, too, is to be condemned if you wish for the best results.
If any pie crust is left, do not think of throwing it away. Take all the bits left from cutting around the edges of the pie pans; roll very thin' l;ito small squares; bake lightly, and save for tea or luncheon. Put a spoonful of orange, pineapple, lemon or raspberry jelly on each square; and they will be found delicious.