Pie Crust

Name: Pie Crust
Ingredients: To four quarts of flour; three spoonfuls of baking powder; one to two quarts of good bacon fat; cold water enough to make a good stiff dough

From Manual for army cooks, 1896

Cut a hole in the center of the upper crust.

Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 118. The excerpt below is the record exactly as published.

PIE CRUST. To four quarts of flour sift three spoonfuls of bak- ing powder, and a spoonful of salt ; add one to two (piarts of good bacon fat ; cold water enough to make a good stiff dough

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