Pie-Crust

Ingredients

• one quart of flour
• about half a pound of sweet lard
• a pinch of salt
• as little water as possible

Method

1. 1

   Cut the lard through the flour with a knife; mix with cold water, using as little as possible.

2. 2

   The stiffer it is, the better the pastry will be.

3. 3

   Roll it and put it into pans dusted with flour.

4. 4

   This quantity will make two covered pies or four without covers.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 110. The excerpt below is the record exactly as published.

PIE-CRUST GLAZE. To prevent the juice soaking through into the crust and making it soggy, wet the crust with the white of an egg well beaten just before putting in the pie-mixture. If the top crust of the pie is wet with the egg it gives it a beautiful brown. PIE-CRUST. A light pie-crust may be made by rubbing together one pound of flour, two ounces of butter worked into a cream, one tea-spoonful of soda dissolved with water, and half a tea-spoonful of tartaric acid. Pour it over the ingredients, quickly adding a sufficiency of water to make it the proper stiffness for pie-crust. This is still better when a well-beaten egg is added to the flour, etc., before the water is put in. PIE-CRUST. Take one quart of flour, about half a pound of sweet lard, and a pinch of salt ; cut the lard through the flour with a knife; mix with the cold water, using as little water as pos- sib

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