2396—The Lining and Covering of Raised and Dressed Pies

The moulds for Raised Pies are oval or round. If they are round, make a layer of patty paste, one-half inch thick, in proportion to the size of the mould.

Sprinkle this paste with flour, fold it in two, and shape it like a skullcap, after the manner described under “Timbale Crust.” It is only necessary to press this skullcap of paste into the buttered mould in order to give it the shape of the latter. If the mould is oval, proceed in the same way, giving the skullcap an oval shape.

When the raised pie is filled, first cover the garnish with a somewhat thin, round, or oval layer of paste, in accordance with the shape of the mould, and seal it well down upon the moistened edges. Then cut away the superfluous paste of the crest, so as to make the latter even and neat, and pinch it outside and in. Raised pies are covered in two ways—either with a layer of puff-paste, or with leaves of paste stamped out with a round cutter or a knife, the veins being imitated with the back of a knife.

In the first case, prepare a layer of puff-paste one-third inch thick, equal in size to the inside of the patty. Drop this layer of paste upon the cover of the pie, after having slightly moistened it; gild and streak it, and make a slit in the top for the escape of steam.

In the second case, prepare the paste leaves as directed above, and lay them on the pie (slightly overlapping one another) in superposed rows, starting from the bottom. On the top of the pie set three or four indented roundels of paste, graduated in size, and stuck one upon the other, each roundel having a hole in its centre for the escape of steam.

Gild and set the pie in the oven.

The baking of raised pies made with raw forcemeat is effected in a moderately-heated oven. Bear in mind that the larger the pie is, the more moderate should be the oven.