Pie Crust II
Ingredients
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/3 cup cold water
- 3 tablespoon butter
Directions
- Mix flour and salt.
- Gently rub in butter with the tips of the fingers.
- Add cold water to make dough.
- Turn on floured cloth and knead 2 minutes.
- Pat with rolling pin.
- Lift to prevent sticking and roll out to a long rectangular piece.
- Spread 2-thirds of it with about 3 tablespoons of butter, which has been washed in cold water to free it from buttermilk.
- Fold over in 3 layers, turn it 1/4 of the way around, pat, lift, roll, fold and turn (do this 3 times).
- Roll to fit pie plate and bake.
Other Information
Author: Douglas Fairbanks
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Dessert
Ingredients: flour, salt, water, butter
Equipment: measuring cups, measuring spoons, oven, rolling pin
See Also
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Spätzle (German Noodles)
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Baked Macaroni and Cheese
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Source: Metropolitan Cookbook (1964-02-01)
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