Everything You Should Know About Pies
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Everything You Should Know About Pies 


CHOCHOLATE PIE

Chocolate corn-starch pudding or chocolate blanc mange thickened with any starchy material and poured into a baked crust makes chocolate pie. This may be made as strong with chocolate as desired, but care should be taken not to make it too stiff or it will be pasty.

CHOCOLATE PIE

  • Easy Pastry
  • 2-1/2 cups milk
  • 1 c. sugar
  • 2/3 cup flour
  • 1/8 tsp. salt
  • 1-1/2 sq. bitter chocolate
  • 1 egg
  • 1/2 tsp. vanilla
Preparation:
  • Heat the milk to scalding in a double boiler. 
  • Mix the sugar, flour, and salt and add to the milk. 
  • Cook over the flame until the flour has thickened. 
  • Return to the double boiler and cook for 10 or 15 minutes longer. 
  • Melt the chocolate over hot water and add to the mixture. 
  • Beat the egg and add slowly to the mixture, remove from the fire, and add the vanilla. 
  • Pour into a baked pie crust, cover with meringue, if desired, and bake in a moderate oven for 10 to 15 minutes. 
  • If the meringue is omitted, cool and cover with whipped cream just before serving.

EASY PASTRY

A departure from the usual kind of pastry is easy pastry, directions for which are given in the accompanying recipe. It is more moist and a little more difficult to handle than pastry made in the usual way; consequently, it is more ideal for single-crust pies than for double-crust ones. Besides being easy to make, pastry of this kind will stand a great deal more handling without injury than any other kind. It may be placed on the pan and patted out where it seems too thick or patched where it pulls apart. The amounts given here will make one double-crust pie or two single-crust pies of medium size.

EASY PASTRY

  • 1/2 c. fat
  • 1/4 c. boiling water
  • 1 3/4 c. flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt
Measure the fat into a mixing bowl, pour the boiling water over it, and stir until all the fat is softened and melted. Sift together the flour, baking powder, and salt, and stir into the water and fat. Divide into two portions and roll for crusts. If the crusts are to be baked before they are filled, prick them well with a fork to prevent the formation of bubbles.
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Helpful Tools
Pastry blender is great tool to have. You could actualy save time when cutting butter into flour for preparation of pie and/or pastry dough. Make sure to choose one with handle that is sturdy and comfortable to hold. The best are usually the ones with diamond shape blades, sharp enough to prevent sticky clogs as you work. Buy stainless steel with comfortable handle and also dishwasher safe. More...
Pie à la Mode
A very attractive as well as appetizing way in which to serve pie is known as pie à la mode. This method of serving, which is often resorted to when something extra is desired, consists in placing a spoonful or two of ice cream of any flavor on each serving of apple or other fruit pie. Pie served in this way is high in food value and is a general favorite with persons who are fond of both ice cream and pie.
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