4 cups sifted
2 teaspoons baking
1 teaspoon salt
1 cup butter
1 cup lard (cold)
12 cup ice-water
1 egg white
- Mix sifted
flour with two teaspoons of baking powder and a teaspoon of salt;
then sift again.
the lard and rub into the flour until a very fine smooth
put in just enough ice-water, about half a cup, containing
a beaten white of egg, to mix a very stiff dough.
it out into a thin
sheet, spread with one-fourth of the butter, sprinkle over with a
flour, then roll up closely in a long roll, like a scroll, double the
towards the centre, flatten and re-roll, then spread again with another
quarter of the butter. Repeat this operation until the butter is used up.
prepared paste in plastic container, cover it and refrigerate.
it refrigerated at least one hour or more before
making out the crust.
made with this paste cannot be cut with a knife
when fresh; they go into flakes at the touch, so prepare them at least
one day in advance.
|Did You Know?
pies were not intended for desserts. Rather, they were used as the main
dish of the meal, as they contained a filling of meat or fish and
vegetables. Such pies are still made, but they are not usually the ones
intended when pastry for pies is mentioned.
Pies having one
crust usually contain a filling that consists of a custard mixture, a
mixture thickened with corn starch or flour, or occasionally a fruit
mixture. Some pies also have a top crust covering the filling, and when
this is the case a fruit filling, either fresh or cooked, is the kind
that is generally used.