Half Puff-Paste for Fruit Pies

Ingredients

• 1/2 pound flour
• 2 ounces lard
• 4 ounces butter
• Pinch of salt
• Ice-water

Method

1. 1

   Sift the flour and salt; cut in the lard; mix to a dough with cold water.

2. 2

   Flour the pastry slab; roll half an inch thick; sprinkle lightly with flour and roll again.

3. 3

   Lay on the butter; fold the crust over; roll as before; dust with flour; fold and roll again.

4. 4

   Repeat once more; set in a cool place for half an hour; give another roll and the paste is ready for use.

5. 5

   It should make four single crusts.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 123. The excerpt below is the record exactly as published.

HALF PUFF-PASTE FOR FRUIT PIES V2 pound flour Ice-water 2 ounces lard 4 ounces butter Pinch of salt

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