Pastry for Pies and Tarts

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 45 min Total: 45 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (7)

Pastry

Three breakfast-cupfuls of self-raising flour ↝ Wheat flour, white, all-purpose, self-rising, enriched [Cereal Grains and Pasta]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
two ounces of lard ↝ Lard [Fats and Oils]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
milk (sour milk may be used with advantage) ↝ Milk, NFS [Milk, reduced fat]

For assembling

little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Work the butter and lard into the flour with a good pinch of salt and mix to a smooth elastic paste with milk (sour milk may be used with advantage).
Roll the paste on the board about half an inch thick.
Rub a little butter lightly round the rim of the dish and put a border of paste round it.
Brush a little milk on the top of that to allow the other crust to stick to it.
Roll out an amount of paste sufficient to form a crust over the top.
Press the edges well together, allowing plenty of room in the paste so that it does not slip off at the edges.
Pare with a floured knife round the rim the edges of the pastry.
Cook for three quarters of an hour in a brisk oven.

Original Text

Pastry for Pies and Tarts

Three breakfast-cupfuls of self-raising flour, a quarter of a pound of fresh butter, and two ounces of lard. Work the butter and lard into the flour with a good pinch of salt and mix to a smooth elastic paste with milk (sour milk may be used with advantage). Roll the paste on the board about half an inch thick. Rub a little butter lightly round the rim of the dish and put a border of paste round it. Brush a little milk on the top of that to allow the other crust to stick to it. Roll out an amount of paste sufficient to form a crust over the top, press the edges well together, allowing plenty of room in the paste so that it does not slip off at the edges. Pare with a floured knife round the rim the edges of the pastry and cook for three quarters of an hour in a brisk oven.

Notes

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