Pie Crust, No. 1

Name: Pie Crust, No. 1
Ingredients: One quart of flour (sifted); one-fourth of a pound lard; one-fourth of a pound butter; one-half teaspoonful salt; enough ice water to make a stiff dough

From Manual for army cooks, 1896

Handle as little as possible to avoid toughness.

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 75. The excerpt below is the record exactly as published.

PIE CRUST, No. 1. Pie crust, or pie paste, should be made in a cool place, and handled as little as possible during the process. The heat from the hand makes the crust tough. One quart of flour (sifted) ; one-fourth of a pound lard; one-fourth of a pound butter; one-half tea- spoonful salt ; enough ice water to make a stiff' dough

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