Home › Pastry and Pies › Pie Crust

Pie Crust

One-half cup of lard and one-half cup of butter. Work into three cups of flour.

Moisten with cold water. Take half the quantity, roll to an inch in thickness. cover with small bits of butter, then form the whole into a roll. With a rollingpin applied crosswise the roll, flatten it, and cover again with bits of butter.

Repeat this operation three times, using in all about a quarter of a cup of butter.

This is for the upper crust. The other half for the under crust needs to be rolled but once, and very thin for the pan. If to be filled with custard, squash, lemon or cream, bake the under crust first. To keep it smooth on the pan cut a piece of paper the size of the crust and partly fill it with flour. This flour can be used for gravies, etc. Of course the paper is to be removed before filling the pie for the final baking. This will make four medium pies, both upper and under crust. This is much cheaper than puff paste and better for ordinary use. Mrs E. C. Gardner.