Plain Pastry Foe Pies

Ingredients

• 4 cups all-purpose flour
• 1 cup butter (or ½ cup butter and ½ cup lard or Cottolene)
• 1 cup cold water
• 1 teaspoon salt

Directions

1. Sift the flour and salt together, reserving a little flour for the board.

2. Cut the butter into the flour using a knife.

3. Gradually add the cold water, mixing lightly with the knife.

4. Turn the mixture onto the board and roll it out twice, folding it after the first roll.

5. For a richer top crust, add bits of butter to the rolled paste, fold, and roll again several times.

6. Fold the paste and refrigerate for 1 hour, keeping it covered.

7. Roll the paste to ⅛ inch thick and slightly larger than the pie tin.

8. Dust the pan with flour, place the paste in it, and press it gently into place.

9. Cut a narrow strip of paste for the edge, moisten it to stick.

10. Brush the top of the bottom crust with egg white to prevent soaking.