Short Crust (for Tarts and Pies) No. 2

Ingredients

• 3-lb. Flour
• 4-lb. Shredded ATORA
• Teaspoonful Baking Powder
• Pinch of Salt

Method

1. 1

   Mix the baking powder and salt with the flour, then rub in the ATORA.

2. 2

   Add enough water to make a stiff paste and roll out.

3. 3

   In cold weather the Suet should be slightly warmed before using, but NOT melted.

4. 4

   Bake fruit pies for about 30 minutes.

As published

This recipe was extracted from The recipe book of "Atora" the good beef suet (1930) by Hugon & Co, page 12. The excerpt below is the record exactly as published.

SHORT CRUST (FOR TARTS AND PIES) (No. !) 3-lb. Flour. 2-lb. ATORA. Teaspoonful Baking Powder. Pinch of Salt. Mix the flour, baking powder, and salt, melt the ATORA, and when really hot, pour into 37 the flour and stir well in. Add about half a small teacupful of water, mix to a firm paste and roll out before it gets cold. More or less water may be wanted according to the quality of the flour; if made too moist it loses its shortness and is spoiled. Flour the board and pin lightly and evenly. Give quickest heat at first in baking, then finish moderately. Time 30 to 40 minutes, according to the thickness of crust. Sufficient for about 6 persons. Notr.—This recipe makes the crust shorter than recipe No. 2. SHORT CRUST (For Tarts and Pies) (No. 2) 3-lb. Flour. 4-lb. Shredded ATORA

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