A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This makes one small pie.
Preserved exactly as written in the original source
Moisten a heaping tablespoonful of cornstarch with a little cold water
Then add a cupful of boiling water
Stir over the fire till it boils and cook the cornstarch, say two or three minutes
Add a teaspoonful of butter and a cupful of sugar
Take off the fire
When slightly cooled, add an egg well beaten and the juice and grated rind of a fresh lemon
Bake with a crust
Modern guidance to help you succeed with this vintage recipe
Cornstarch creates a stable gel by absorbing water and forming a network of starch molecules when heated, preventing the filling from weeping. Cooking the cornstarch for 2-3 minutes ensures complete gelatinization, eliminating any raw, chalky flavor. Adding the egg off-heat prevents scrambling while still allowing it to thicken the filling during baking, and the lemon's acidity helps stabilize the custard structure.
The pie crust can be blind-baked up to 1 day ahead and stored at room temperature, covered loosely with plastic wrap. The filling must be made fresh and baked immediately, as cornstarch-thickened mixtures can break down if held too long before cooking.
Store the baked pie covered loosely with aluminum foil (to prevent condensation from making the crust soggy) in the refrigerator for up to 2 days. The pie is best served at room temperature or slightly chilled. Do not freeze, as the cornstarch filling will become spongy and weep upon thawing.
AI-generated tips from Chef Cecil's culinary database
The pie crust can be blind-baked up to 1 day ahead and stored at room temperature, covered loosely with plastic wrap. The filling must be made fresh and baked immediately, as cornstarch-thickened mixtures can break down if held too long before cooking.
Store the baked pie covered loosely with aluminum foil (to prevent condensation from making the crust soggy) in the refrigerator for up to 2 days. The pie is best served at room temperature or slightly chilled. Do not freeze, as the cornstarch filling will become spongy and weep upon thawing.
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