Pie Crust
Ingredients
Directions
Prepare the dough
Rub lard into flour and salt.
Moisten with as little ice water as will mould well.
Roll and assemble
Put a little flour on a baking board, and roll out for the under crust.
For the upper crust, roll out some of the above dough, spread some soft butter or lard over it, fold over and roll again.
Make holes in the upper crust for ventilation.
Dampen the edge of the under crust with ice water or beaten egg before putting together.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the crust once moistened and rolled.
- Lard
- Coats flour particles and shortens gluten, producing a tender, flaky texture.
The step that matters
Moisten with as little ice water as will mould well. Water hydrates the flour and develops gluten. Too much water makes the dough tough rather than tender, while cold water keeps the lard in pieces that create flakes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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