Pie Crust

Ingredients

• Twelve ounces of flour
• six ounces of butter
• one tea-spoonful of baking-powder
• one half tea-spoonful of salt
• one gill of cold water

Method

1. 1

   Place the flour and butter together in a bowl, and mix them lightly with the fingers.

2. 2

   When thoroughly blended, add the baking-powder and the salt, pour in upon this the cold water, and stir all well together, and flouring a mixing-board, turn this mixture out upon it, and knead all to a light dough.

3. 3

   When required, roll this dough out very thinly, and line the pie tin with it.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 129. The excerpt below is the record exactly as published.

PIE CRUST. 197 Rough Puff Paste. — Six ounces of butter, eight ounces of flour, oue and one half table-spoonful of cold water, one half tea-spoouful of lemon-juice, yolk of oue egg. First sift the flour on to a mixing-board. Put with it the butter, and chop this up roughly with a knife, mixing at the same time with it the flour. Make a little well in the centre of the butter and flour, drop into it the yolk of egg, sprinkle over the lemon-juice and cold water, and knead all firmly together. Roll the paste out thinly, fold it together, and roll again, reversing the order of rolling, and repeat this process four times, observing to change the direction of rolling each time. The paste is then ready to be used, and is suitable for the covering of either fruit tarts or meat pies. NOTE. — In preparing all crusts that require butter in the making, it will be found advantageous to put the butter upon ice until thoroughly hardened before using it. PIES AND PASTRIES. PIES. Pie Crust. — Twelve ounces of flour, six ounces of butter, one tea-spoonful of baking-powder, one half tea-spoonful of salt, one gill of cold water

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