Pie Crust

Ingredients

• a pound of flour
• a pound of butter
• a half a pound of shortening
• half teaspoonful of salt
• iced water

Method

1. 1

   Mix half the butter with the flour until fine.

2. 2

   Wet with iced water to form a dough.

3. 3

   Roll out, spread with remaining butter, sprinkle with flour, fold three times, and chill.

4. 4

   Line a pie-pan with the lower crust, brown lightly, add filling, and top with the upper crust before baking.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 451. The excerpt below is the record exactly as published.

pie crust, even in warm weather. For meat pies use less shortening and put in a little yeast powder ; roll top crust of meat pies half an inch thick, and line sides only of the pan. The real puff paste for tarts or pies is made in this way : Before beginning operations, select the coolest possible place in which to workf use a marble slab, if possible, when rolling out the paste for pies, and work quickly, handling as little as possible. To a pound of flour a pound of butter is generally supposed necessary, but a half a pound of shortening to a pound of flour is quite as good, and much more health- ful. Again, if considered necessary, the shortening may be half lard or good dripping, and the other half only butter, with half teaspoonful of salt added. Mix half the butter (or other shortening), with the flour as finely as possible, till it is no coarser than oatmeal ; wet it up with iced water

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