Pot-Pie Crust

Ingredients

• one quart of flour
• three teaspoonfuls of baking powder
• a piece of butter as large as a hen's egg
• sweet milk or water
• a teaspoonful of saleratus or soda

Method

1. 1

   Rub butter into flour, mix with milk or water to form a dough.

2. 2

   Pull dough into pieces and boil in a kettle for twenty minutes.

3. 3

   Optionally, steam the crust for a lighter texture.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 452. The excerpt below is the record exactly as published.

Pot-pie crusts with baking powder are made in this wise : Take one quart of flour, three teaspoonfuls of baking powder, a piece of butter as large as a hen's egg, well rubbed in the flour ; mix just hard enough to handle ; use either sweet milk or water to mix with ; then, twenty minutes before you take up your dinner, pull your dough in pieces about as large as two hen's eggs and put in your kettle ; cover and keep boiling briskly. Use buttermilk or sour milk for pot-pie crust when it can be procured. These are the proper proportions : One quart of flour, a little piece of butter rubbed in the flour, salt and a tea- spoonful of saleratus or sod

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