Pastry - Short Crusts — Public Domain Recipes ()

Pastry - Short Crusts

Ingredients

1 pound flour
3/4 pound butter, or fat, or 1/2 pound butter and 1 egg yolk, or 1/2 pound butter and 1 teaspoon baking powder or 1/4 pound butter and 1 teaspoon baking powder

Directions

Pass the flour through a wire sieve, and rub in the butter or fat with the tips of the fingers only.
Keep everything cool. Always mix the paste with cold water. To prevent hot hands wash them in hot water.
Roll out a short crust once only. If baking-powder be used, make and bake the pastry as quickly as possible.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Side

Measure: avoirdupois

Ingredient: flour, butter

Equipment: measuring cups, measuring spoons, bowl, sieve

See Also

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