Common Pie Paste

Name: Common Pie Paste
Ingredients: one pound of flour; three-quarters of a pound of lard and butter; one-half teaspoonful of salt; enough ice water to have it hold together

From Perfection in baking, 1895

Resting on ice is key for a tender crust.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4640Calories

50 gProtein

351 gCarbs

345 gFat

Full nutrition (33 nutrients)

Calories4640 kcal

Protein50 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat345 g

Saturated Fat211 g

Monounsaturated Fat98 g

Polyunsaturated Fat13 g

Cholesterol871 mg

Sodium1182 mg

Potassium634 mg

Calcium101 mg

Iron26 mg

Magnesium121 mg

Phosphorus500 mg

Zinc3.3 mg

Copper0.7 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2858 mcg

Vitamin E9.5 mg

Vitamin K29 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline76 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 4. The excerpt below is the record exactly as published.

Common Pie Paste. Mix together, dry, one pound of flour with three-quarters of a pound of lard and butter, and one-half teaspoonful of salt, then moisten with enough ice water to have it hold together

Cook this with the app: pantry check, scaling, and the assistant.