Cookbook:Traditional Pie Crust
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Cookbook | Recipes | 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.
[edit] Ingredients
[edit] Procedure
Sift a pound and a half (775g) of flour, and take out a quarter for rolling cut in it a quarter of a pound of lard (110g), mixed with water and roll it out; cut half a pound (110g) of butter, and put it in at two rollings with the flour that was left out.
For making the bottom crust of pies, put half a pound (110g) of lard into a pound 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.
