Difference between revisions of "Traditional Pie Crust"
RealRecipes (talk | contribs) m (1 revision: 4) |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[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== | ||
| Line 14: | Line 14: | ||
{{1881}} | {{1881}} | ||
| − | [[Category:Pastry | + | [[Category:Pastry Recipes|Pie Crust, Traditional]] |
[[Category:Recipes_with_metric_units|Pie Crust, Traditional]] | [[Category:Recipes_with_metric_units|Pie Crust, Traditional]] | ||
Latest revision as of 16:24, 9 May 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.
