Pie-Paste of Lard and Butter

Ingredients

• a tea-cupful and a half of butter
• one tea-cupful of lard
• four tea-cupfuls of flour
• half a tea-spoonful of salt
• sufficient ice-water to bind it together

Method

1. 1

   Break the lard into little bits over the flour with the salt sprinkled on it.

2. 2

   Pour in the ice-water slowly until all the flour is taken up, mixing tightly together without kneading.

3. 3

   Roll into a large sheet, spread with one-third of the butter, and repeat until all butter is used.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 111. The excerpt below is the record exactly as published.

PIE-PASTE OF LARD AND BUTTER. Take a tea-cupful and a half of butter, one tea-cupful of lard, four tea-cupfuls of flour, half a tea-spoonful of salt, and sufficient ice-water to bind it together

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