Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Pie Crust.

Use 2 lbs. lard and 4 lbs. of flour. Rub together lightly but thoroughly. The whole secret of a good crust is just the proper mixing. If worked too hard the result is poor. Furthermore, great care should be taken not to put in too much water. This is very important. Cotton oil, butter or other shortening may be used instead of the lard. Pies are better if the filling is put in cold. Always keep the shortening in the ice box before using.