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Pie Paste, Top Crust
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
For a cheaper grade, use ten ounces of lard for each pound of flour.
Presented as published in 1907. 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
Nutrition per serving
618Calories
8 gProtein
58 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein8.2 g
Carbohydrates58 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.2 g
Cholesterol80 mg
Sodium3.4 mg
Potassium106 mg
Calcium17 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline19 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 12. The excerpt below is the record exactly as published.
PIE PASTE, TOP CRUST. Two pounds of flour, one pounil of lard, half pound of butter. Have the shortening good and hard and the flour cold. Chop the shortening in the flour and mix with iced water to a medium firm dough as directed above, and set on ice to cool. For use, cut in pieces large enough for a pie covering when rolled out. If all lard is used, add a pinch of salt. [For a cheaper grade of pie top crust, ten ounces of lard may be used for each pound of flour.] 80.— PIE PASTE, BOTTOM CRUST. Two pounds of flour, one pound of lard
Cook this with the app: pantry check, scaling, and the assistant.