Pie Crust

Ingredients

• one pound of well-dried and sifted flour
• eleven ounces of butter
• a teaspoonful of salt
• the yolks of two eggs
• as much iced water as required

Method

1. 1

   Mix flour and salt, then work in butter.

2. 2

   Add yolks of eggs and enough iced water to form a smooth dough.

3. 3

   Roll out and fold several times, resting in a cool place.

4. 4

   Finally, roll out again to cut the cover for the meat pie.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 315. The excerpt below is the record exactly as published.

Pie Crust. — Put one pound of well-dried and sifted flour in an enamelled iron basin, make a hollow in the centre, and work into it eleven ounces of butter or firm clarified suet, cut into pieces, adding a teaspoonful of salt. When mixed, stir in the yolks of two eggs, and sprinkle over it by degrees as much iced water as required

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