Plain Pie-Crust

Ingredients

• One quart of flour
• one even teacup of lard
• one of butter
• one teacup of ice-water
• a teaspoonful of salt

Method

1. 1

   Rub lard and salt into flour until dry and crumbly.

2. 2

   Add ice-water and work to a smooth dough.

3. 3

   Roll out and dot with butter, repeating until butter is gone.

4. 4

   Chill for half an hour for a flakier crust.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 115. The excerpt below is the record exactly as published.

Plain Pie-Crust. One quart of flour ; one even teacup of lard, and one of butter ; one teacup of ice- water or very cold water ; and a teaspooonful of salt. Rub the lard and salt into the flour till it is dry and crumbly. Add the ice-water, and work to a smooth dough. Wash the butter, and have it cold and firm as possible. Divide it in three parts. Roll out the paste, and dot it all over with bits from one part of the butter. Sprinkle with flour, and roll up. Roll out, and repeat till the butter is gone. If the crust can now stand on the ice for half an hour, it will be nicer and more flaky. This amount will make three good-sized pies. Enough for the PASTRY AND PIES. 233 bottom crusts can be taken off after one rolling in of but- ter, thus making the top crust richer. Lard alone will make a tender, but not a flaky, paste. Puff Paste. One pound of flour ; three-quarters of a pound of but- ter ; one teacupful of ice-water ; one teaspoonful of salt

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