Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 teaspoon salt
- 1 cup flour
- 2 cup butter
- one direction only
- one side
- 1 cofi'ee cup sifted flour
- 2 coffee cups sifted flour
- two pies
- salt
Directions
IM: cups pastry flour, % cup butter and lard, % lard to i/{{ but- ter, 1/4 teaspoon salt, ice w^ater; cut fat into flour and salt until it is the size of small peas ; add water to make a stiff dough ; roll in one direction only and on one side. Mabel Reese.
PIE CRUST NO. 2.
1 cup flour, y-2 cup butter or lard ; mix with a knife ; add ^/^ cup of water, very cold; then beat it with a knife
Mrs. H. G. Eddy.
PIE CRUST NO. 3.
1 cofi'ee cup sifted flour, % cofl^ee cup lard, % teaspoon baking powder, suft'icient water (ice cold) to mix. Mrs. E. E. Allen.
PIE CRUST NO. 4.
2 coffee cups sifted flour, % cup of lard, sufficient ice cold water to make soft dough; roll thiu ; cover with small pieces of butter; fold over three times and roll ; repeat this twice for lower crust, and lour times for upper crust; do this quickly and in a cool place; just before putting in oven spread top of pie lightly with lard. Enough for two pies. Mrs. S. P. Schemmerhorn.