Pie Crustpenndutch, pies 3 cup flour 1 cup lard 1 single *or: 1 cup other shortening 1/2 teaspoon salt 1 single water, ice Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don't stretch pastry when fitting into pan, as this will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
