Pie Crust
From Arm & Hammer Soda book of valuable recipes, 1900
For bottom crust, butter can be omitted.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 8. The excerpt below is the record exactly as published.
sufficient ice-water to make a medium stiff dough. Break up the butter slightly with the flour dry first. In mixing handle as little as possible. Roll out into a sheet about eighteen inches long by twelve inches wide; fold this over so that the ends meet in the centre and double again. Let it rest for a half hour on ice, then roll out, fold and double again, let it rest again for half an hour and then roll and fold as before. Repeat this operation once or twice more. This is good for pattie-shells, cream pies, tarts, etc. PUFF PASTE. “OLD KINO COLE WAS A JQLLV OLD SOUL.” PIE CRUST. In one quart flour sifted with a small teaspoonful salt, and a pinch of ARM AND HAMMER SODA (or Saleratus). rub a half cup butter and one cup lard
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