Paste with Lard

Paste with Lard

Ingredients:
11/2 cups flour
1/3 cup lard
1/2 teaspoon salt

Directions:
Cold water
Mix salt with flour. Reserve one and one−fourth tablespoons lard, work in remainder to flour,
using tips of fingers or a case knife. Moisten to a dough with water. Toss on a floured board,
pat, and roll out. Spread with one tablespoon reserved lard, dredge with flour, roll up like a
jelly
roll, pat, and roll out; again roll up. Cut from the end of roll a piece large enough to line a pie
plate. Pat and roll out, keeping the paste as circular in form as possible. With care and
experience there need be no trimmings. Worked−over pastry is never as satisfactory. The
remaining one−fourth tablespoon lard is used to dot over upper crust of pie just before
sending
to oven; this gives the pie a flaky appearance. Ice−water has a similar effect. If milk is
brushed
over the pie it has a glazed appearance. This quantity of paste will make one pie with two
crusts
and a few puffs, or two pies with one crust where the rim is built up and fluted.
20
Entire Wheat Paste
1 cup fine Entire
Wheat Flour