Pastry for Pies

Ingredients

• 3 cups pastry flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups butter
• 1 tablespoon lemon juice
• ice water

Method

1. 1

   Thoroughly mix flour, sugar and salt; add the butter and rub in with finger tips or chop with a knife until mixture is like fine meal.

2. 2

   Add lemon juice and enough water to form a stiff paste.

3. 3

   Roll out on a floured board and fold in four layers.

4. 4

   Repeat this rolling and folding three times.

5. 5

   Chill before using.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 9. The excerpt below is the record exactly as published.

y2 teaspoon salt 1 teaspoon vanilla or *4 tea¬ spoon cinnamon, nutmeg or other spice Soak bread crumbs in the milk and set aside until cool, then add the sugar, butter, eggs slightly beaten, salt and flavoring in the order named. Place in but¬ tered baking dish (Pyrex glass or regular heat re¬ sisting earthenware) and bake 1 hour in slow oven. Serve with Vanilla Sauce (Recipe No. 1108). 104 — Indian Pudding. 2 cups (level) boiling water 1 teaspoon (level) salt 5 tablespoons (level) corn meal 3 cups (level) hot milk Y\ cup molasses y2 teaspoon ginger RECIPES 37 Add salt to boiling water and sift in the corn meal slowly; boil for ten minutes, stirring often. All the milk, molasses and ginger mixed together ; pour into a greased baking dish and bake very slowly for three hours. Serve with cream, Vanilla Sauce (Recipe No. 1108) or Hard Sauce (Recipe No. 1107). Mock Indian Pudding. y2 small loaf bakers’ whole wheat or graham bread 354 cups milk y2 cup molasses butter Remove crusts from bread and cut into about five slices of uniform thickness. Spread generously with butter, lay in baking dish and pour over three cups of the milk and the molasses mixed together. Bake 2 to 3 hours in very slow oven, stirring every twenty minutes during first hour and then adding the re¬ maining half cup of milk. 105 — Junket. Comes in the form of tablets with complete direc¬ tions on the container. An easy, quick dessert. 106 — Rice Pudding. y2 cup rice 2 cups (level) milk 2 cups (level) boiling water y. cup sugar y2 teaspoon salt I teaspoon nutmeg, grated 1 cup (level) chopped raisins THE GALLEY GUIDE 38 Wash the rice, mix all ingredients together and pour into greased baking dish. Bake slowly for three hours, stirring occasionally during first hour to prevent rice and raisins from settling. 107 — Pies. To make the pastry for any variety of pie proceed as follows : 3 cups pastry flour 1 teaspoon sugar y2 teaspoon salt i*4 cups butter 1 tablespoon lemon juice ice water

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