Pie Crust

Ingredients

• 1 cup flour
• 1 tablespoon lard
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Method

1. 1

   Sift the baking powder and salt together, chop the lard into the flour, and add just enough cold water to moisten the flour.

2. 2

   This quantity will make 1 pie with 2 crusts.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 232. The excerpt below is the record exactly as published.

pie crust do not use baking powder. No. I. PUFF PASTE — Use 2 cups flour, 1 solid cup butter, and 1 level teaspoon salt. Mix about ^ of the butter in the flour, then roll out and work in the balance as directed for making pastes, giving it 4 to 6 " turns." This makes a rich paste suitable for the upper crust of pies, using a plainer one for the under crust. No. 2. LIGHT PASTE — Use 2 cups flour, 1 solid cup butter, 1 level teaspoon salt, 1 egg (2 are sometimes used). Mix, roll out, and finish as directed above for making paste, giving it at least 4 " turns " — 6 is better. It makes a good paste for fruit tarts. No. 3. PUFF PASTE. — Use 1 teacup each of butter and lard, 4 cups sifted flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 white of egg, beaten. Sift the baking powder and salt into the flour; then rub in the lard till it forms a fine, smooth paste. Add enough ice water, containing the beaten white of egg, to make a stiff dough — say ^ cup; roll out thin, spread on ^ of the butter, and make 1 "turn" as previously explained for pastry; repeat with another ^ of the butter, and so on till all is used. Then set on ice till cold — say 1 or 2 hours — before using it. An excellent paste. No. 4. FRENCH PASTE — Use 4 cups flour, 1 cup powdered sugar, 1 level teaspoon salt, 3 whole eggs. Mix thoroughly with the flngers to a smooth paste; if too dry to mold, add the yolk of another egg; after it is molded, roll out and cut. This paste is more diges- tible than shortened pie crust. No. 5. PIE CRUST — Use 1 cup flour, 1 tablespoon lard, |- teaspoon baking powder, ^ teaspoon salt. Sift the baking powder and salt together, chop the lard into the flour, and add just enough cold water to moisten the flour. This quantity will make 1 pie with 2 crusts. No. 6. PIE CRUST — Mix equal amounts of white and graham flours; stir in cold sweet cream with a sjDOon, lightly and rapidly, in the proportion of 1 cup of cream to 3 cups flour; with the fingers gather the dough together, without kneading it, and set it in a very cool place ^ hour before rolling out. It can be made still lighter by adding 2 teaspoons baking powder

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