Difference between revisions of "Traditional Pie Crust"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Pie Crust|Pie Crust]] |
| − | This is the '''traditional pie crust'''. To ensure a flakey crust (considered desirable), you need to use [[ | + | This is the '''traditional pie crust'''. To ensure a flakey crust (considered desirable), you need to use [[Lard|lard]] and you need to keep the lard from melting. It's best to use a cold stone [[Rolling Pin|rolling pin]] and surface, and to generally keep everything in the refrigerator until used. |
==Ingredients== | ==Ingredients== | ||
| − | *[[ | + | *[[Butter|butter]] |
| − | *[[ | + | *[[Flour|flour]] |
| − | *[[ | + | *[[Lard|lard]] |
| − | *[[ | + | *[[Salt|salt]] |
==Procedure== | ==Procedure== | ||
Revision as of 06:38, 6 April 2012
| Pie Crust
This is the traditional pie crust. To ensure a flakey crust (considered desirable), you need to use lard and you need to keep the lard from melting. It's best to use a cold stone rolling pin and surface, and to generally keep everything in the refrigerator until used.
Ingredients
Procedure
- Sift 775 g (a pound and a half) of flour, and take out a quarter for rolling cut in it 110 g of lard (a quarter of a pound), mixed with water and roll it out; cut 110 g (half a pound) of butter, and put it in at two rollings with the flour that was left out.
- For making the bottom crust of pies, put 110 g of lard into 450 g of flour, with a little salt, mix it stiff, and grease the plates before you make pies; always make your paste in a cold place and bake it soon. Some persons prefer mixing crust with milk instead of water.
This page incorporates text from the public domain 1881 Household Cyclopedia.
