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| (Page 124) July 1945. Good Housekeeping. "Gold Medal Enriched Flour" |
Make same as Fresh Berry Pie (below) except use pitted pie cherries in place of berries; about 1 1/3 cups sugar; leave out cinnamon; add drop of almost flavoring.
Fresh Berry Pie
Mix together: 7/8 to 1 cup sugar (use smaller or larger amount according to sweetness of fruit. Very tart berries may require more.); 4 tbsp. enriched flour; dash of salt.
Sprinkle light over: 4 cups fresh ripe cleaned berries (strawberries, raspberries, blueberries, or blackberries) in mixing bowl.
Gently sppok into 8 1/2 baking dish (1 3/4" deep) or 9" pie pan.
Sprinkle with: 1/2 tsp. cinnamon (or 1 1/2 tbsp. lemon just with blueberries)
Dot with: 1 tbsp. butter.
Sprinkle over mixture: 2 tbsp. water or juice from berries.
Cover with: chilled pastry (see below).
Form fluted edge, if desired (inside dish, if deep dish is used). For shiny crust, brush lightly with milk before baking. Bake about 40 min. Hot over (450*) for first 10 min. . . reduce heat to mod. oven (350*). Serve slightly warm. (Cut wedge-shaped pieces, serve with a spoon.)
Pastry for Top-Crust Pie
Sift together: 1 cup sifted enriched flour; 1/2 tsp. salt.
Add: 1/3 cup shortening. . . adding most fo it, cutting in with pastry-blender or 2 knives until mixture looks like "meal"; Add rest, cutting it in size of giant peas.
Sprinkle lightly over the mixture: 2 to 3 tbsp. ice water (just enough to make dough stay together). . . blending in just until dough can be pressed into a ball
Roll out on lightly floured cloth-covered board into a circle to fit baking dish or pie pan. (For fluted edge, roll pastry 1" larger to allow for "folding under.") Make several cuts for steam to escape. Place on waxed paper and chill thoroughly.
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