Easy Pie-crust

Ingredients

• a pint of lard
• a pint of butter
• a pint of iced water
• a teaspoonful of salt dissolved
• three quarters of a pint of lard
• three quarters of a pint of butter
• three quarters of a pint of iced water
• three parts
• one third on the paste
• one half on top of the other half
• five pies

Directions

1. Three quarters of a pint of lard, three quarters of a pint of butter, three quarters of a pint of iced water with a teaspoonful of salt dissolved in it, a pint and a half of flour sifted twice through a fine sieve.

2. Put the lard and flour into a bowl (leaving out a little flour for rolling), and very lightly rub them together with the tips of your fingers. Pour in the salted water, and stir with a knife till the flour and lard are well mixed. Pour out onto the paste-board (over which a very little flour should be sifted), and beat the mixture with a rolling pin, doubling and folding, and putting the dry particles in the middle, till the whole becomes a smooth, firm paste.

3. Roll this into a narrow oblong, as far as possible rolling from you. Divide the butter, which should be very cold and hard, into three parts, and put one third on the paste with a knife, cutting it into little bits. Fold the sheet of paste over into a roll, and again roll out into an oblong. Add the second third of butter in the same way. Roll once more, put on the last third of butter, again fold into a roll, and cut the paste in two, putting one half on top of the other half.

4. Cut portions off from the end of the double roll, and with them line the pie dishes, rolling them very thin. This quantity of paste will make four or five pies. Care should be taken not to increase the quantity of flour. The pie-crust will be found tender and delicate, though not so elegant as puff-paste; and to make it ready for use in the pie-dishes should not take more than a quarter of an hour.

Nutrition, whole recipe (rough)

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Salt	1 tsp (6g)	0
Water	not in our table	0
Pie	not in our table	0

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