Ryzon Raised Pie Crust

Ingredients

• yi cupful (4 ounces) butter or lard
• I level teaspoonful Ryzon
• 4 level cupfuls (i pound) flour
• 1 level teaspoonful salt

Method

1. 1

   Put butter or lard and water into small saucepan, bring to a boil, but do not let mixture reduce in quantity.

2. 2

   Sift Ryzon, flour and salt into a bowl and make a well in the center of the mixture.

3. 3

   Pour in hot liquid, mixing first with a wooden spoon or a knife, then take the hand and mix into a compact paste.

4. 4

   Turn out on a floured baking board, and knead lightly and quickly until free from cracks.

5. 5

   This paste must be used while warm for making raised pies of pork, or mutton.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 47. The excerpt below is the record exactly as published.

RYZON RAISED PIE CRUST yi cupful (4 ounces) butter or lard. I cupful \]/i pint) hot water. I level teaspoonful Ryzon. 4 level cupfuls (i pound) flour. 1 level teaspoonful salt

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