208. It is also good for meat pies.
PLAIN PIE-CRUST.
One quart of flour; one even teacup of lard, and one of butter; one teacup
of ice-water or very cold water; and a teaspooonful of salt.
Rub the lard and salt into the flour till it is dry and crumbly. Add the
ice-water, and work to a smooth dough. Wash the butter, and have it cold
and firm as possible. Divide it in three parts. Roll out the paste, and
dot it all over with bits from one part of the butter. Sprinkle with
flour, and roll up. Roll out, and repeat till the butter is gone. If the
crust can now stand on the ice for half an hour, it will be nicer and more
flaky. This amount will make three good-sized pies. Enough for the bottom
crusts can be taken off after one rolling in of butter, thus making the
top crust richer. Lard alone will make a tender, but not a flaky, paste.
PUFF PASTE.
One pound of flour; three-quarters of a pound of butter; one teacupful of
ice-water; one teaspoonful of salt, and one of sugar; yolk of one egg.
Wash the butter; divide into three parts, reserving a bit the size of an
egg; and put it on the ice for an hour. Rub the bit of butter, the salt,
and sugar, into the flour, and stir in the ice-water and egg beaten
together. Make into a dough, and knead on the molding-board till glossy
and firm: at least ten minutes will be required.
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