Pie Crust

Ingredients

• one quart of sifted flour
• a teaspoonful of salt
• a teaspoonful of sugar
• a teaspoonful of baking powder
• a nice slice of good butter
• milk or water, milk preferred

Method

1. 1

   Rub butter into flour with salt, sugar, and baking powder for ten minutes.

2. 2

   Wet with milk or water to absorb flour.

3. 3

   Grease pie pans with lard and butter.

4. 4

   Roll out dough, line pie pans, fill with desired fruit, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 99. The excerpt below is the record exactly as published.

PIE CRUST. Here is a pie crust that can be eaten and easily digested by the most delicate stomach : To one quart of sifted fiour add a teaspoonful each of salt, sugar and baking powder, adding a nice slice of good butter. Rub this into the flour for ten minutes or more. Wet with milk or water, milk preferred, just enough to absorb the flour, stirring with a spoon. Take two pie pans, grease with lard, and then with butter over the lard. Divide the dough into four parts. Take your pie board, put on it quite a bit of flour, so the dough won't stick on the board. Handle as little as possible. Line pie pan with crust. Cut away what crust remains on the edge. Don't mix it with the other crust — put it away for something else. Fill the pie pan with what- ever fruit desired. Handle the top crust the same. 2IO The Complete Cook Book. Melt some butter and sugar together; rub the top crust over with the melted butter and sugar. Bake in a quick oven, and the crust of the pie will be tender and delightful. FAMILY PIE CEUST— SHORT. Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with a des- sertspoonful of salt. When it is thoroughly mixed put to it enough cold water to bind it together. Flour the paste, slab, or table, and rolling pin. Take a part of the paste and roll it to less than a quarter of an inch in thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nut- meg, dissolved in a little hot water and put to the paste will make it more light and delicate. PIE CRUST. Two and one-half cups of sifted flour, two saltspoon- fuls of baking powder,

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