Murrey’s Pie-crust

Ingredients

• one quart of flour
• a teaspoonful of salt
• a tablespoonful of Horsford’s baking-powder
• three gills of milk

Method

1. 1

   Sift together flour, salt, and baking powder; add milk gradually, work to a dough, divide into four parts, and roll out to desired size.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 70. The excerpt below is the record exactly as published.

Murrey’s Pie-crust. It is our firm conviction, that the average pie of to-day is the direct cause of more ill-nature and gen- eral “ cussedness ” in mankind than any thing else, and that there lurks more solid, downright dyspepsia in a square inch of baker’s pie than in all the other dyspeptic-producing compounds known. The pie we desire to see upon the American table is one that is more the receptacle for fruit, than a blending of fruit with puff-paste so soggy that lead would digest almost as easily. When a top is used, let theie be but little of it, and so light and delicate that “fairy footfalls ” would break through it. Sift together one quart of flour, a teaspoonful of salt, and a tablespoonful of Horsford’s baking-pow- der ; add gradually three gills of milk

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