1950's chocolate cake recipes

Tip of the Day

Prevent Shell from Shrinking
Gently place pastry into plate. Press against edge of pie plate carefully without stretching the dough. Trim edge 1-inch from rim of plate. Fold excess edge under and flute, hooking it over the rim to secure it in place. Prick the bottom and sides of pastry well with a fork.

Flaky Crust

1. All ingredients, including the flour, should be cold to produce a flaky, tender crust.
2. Use ice water for pastry. The cold water makes a flakier crust keeping the fat intact.
3. Handle the dough as little as possible. Overworking your pastry will cause a dense, heavy crust.
4. In warm weather, it is helpful to chill the flour ahead of time.
   

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