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Helen R. Rohm cookbook, 1930-1940
Page 12
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Flaky Pie Crust. 1/2 cup flour 1/3 cup lard 1/3 cup butter 1/3 level teaspoon salt 1/2 " " baking powder Ice water Wash the butter in ice water. Add salt and baking powder to flour, sift then work in lard with fork or your fingertips; moisten to a dough with the ice water. Place on floured board. pat into shape, roll out until about 1/4 in thick. Place butter in center of lower half of paste fold upper half over and press edges together. Fold right end over enclosed butter and left side under butter place in cloth and chill for 10 min. Roll out Fold edges toward center and chill for 5 min. Will make a large pie.
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Flaky Pie Crust. 1/2 cup flour 1/3 cup lard 1/3 cup butter 1/3 level teaspoon salt 1/2 " " baking powder Ice water Wash the butter in ice water. Add salt and baking powder to flour, sift then work in lard with fork or your fingertips; moisten to a dough with the ice water. Place on floured board. pat into shape, roll out until about 1/4 in thick. Place butter in center of lower half of paste fold upper half over and press edges together. Fold right end over enclosed butter and left side under butter place in cloth and chill for 10 min. Roll out Fold edges toward center and chill for 5 min. Will make a large pie.
Szathmary Culinary Manuscripts and Cookbooks
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