Epicurean Pie Crust

Ingredients

• two cups of flour
• one teaspoonful of baking powder
• one cup of butter
• one-half cup of ice water
• one pound of flour
• one pound of shortening
• one egg
• half lard
• three parts
• one part into small pieces
• two pies
• two-thirds butter

Directions

1. Two cups of flour, one teaspoonful of baking powder, one cup of butter, or half of lard and half of butter, one-half cup of ice water, one egg. Sift flour and baking powder to- gether, cut up half the butter, or if you use half lard, all of that, mix with the flour, using a split spoon or a knife. Break the egg in a bowl and beat light, add the water, mix the flour with this, roll out, divide the butter left into three parts, cut one part into small pieces, dot them over the rolled dough, sprinkle lightly with flour, fold lengthwise, roll out again, proceed as before, until all the butter has been used. This is sufficient for two pies, upper and lower crusts. Pie crust can be kept in the refrigerator several days before it is baked.

2. Exchange Cook Book.

3. One pound of flour, one pound of shortening (two-thirds butter and one-third lard); wet sufficiently with cold water, and mix with a knife, stirring as little as possible.

Nutrition, whole recipe (rough)

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.