Crust for Raised Pies

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

1/4 lb. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 1/2 gills of water ↝ Water, tap [Tap water]
1 teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
as near 1 lb. of flour as it will take up ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (3)

Let it quite boil.
Mix with as near 1 lb. of flour as it will take up.
When the paste is boiling hot roll it out, and when cool enough to work, out and make your pie and bake.

Original Text

Crust for Raised Pies.
¼ lb. of butter, 1½ gills of water, 1 teaspoonful of salt. Let it quite boil. Mix with as near 1 lb. of flour as it will take up. When the paste is boiling hot roll it out, and when cool enough to work, out and make your pie and bake.

Notes

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