Florida Paste

Ingredients

• four common-sized covered pies
• teaspoon butter
• level teaspoon salt
• ice-cold water

Method

1. 1

   Chop together flour and butter in a bowl, then mix with ice-cold water quickly to form a moderately stiff dough.

2. 2

   Handle as little as possible.

3. 3

   Use a new slice of paste for the top crust, rolling it out and spreading butter over half before folding and rolling again.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 409. The excerpt below is the record exactly as published.

ice-cold water quickly to a moderately stiff dough, handling as little as possible. This makes four common- sixed covered pies. Take a new slice of paste each time for top crust, and after rolling out spread teaspoon butter over half,- fold and roll again, being careful that the butter does not press out ; use the trimmings, etc., for under crust. Some give the paste a second fold in the opposite direction after spreading with butter before roll- ing, and also claim that a little mashed potato may be mixed in the doush before rolling, to make the crust shorter when butter is not used. Some prefer to use only one-fourth as much lard or butter as flour, level teaspoon salt, and rub it into the flour with the hands until so thoroughly mixed as to look like meal. Add just enough water to make a dough that can be rolled out. If made with butter, this Florida Paste

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