ust (quick and good).+-- 2 cups flour, 1/2 teaspoonful
salt, 1/2 cup ice water and 1 cup lard; sift flour and salt in a bowl,
add the lard and chop it fine with a knife in the flour; add the
water and mix it with the same knife into a stiff paste; put the
paste on a floured board and work it for a few minutes with the
knife; take a portion from it and roll it out thin; line a pie plate
with it and fill the plate with the ingredients the pie is to be
made of; roll out another portion of paste and spread over the top 1/2
tablespoonful lard; lay this over the pie with the lard side up,
press the paste off which hangs over the edge of plate with your
hands and place the pie in oven to bake. This crust is excellent,
inexpensive and quickly made; sufficient for 2 large pies.

660. +Rich Pie Crust.+-- 1/2 pound flour, 1/2 teaspoonful salt, 1/2 pound
lard and 1/2 cup ice water; sift flour and salt into a bowl, add the
water and mix it into a paste; put the paste on a floured board and
work it thoroughly for 5 minutes, or until it does not stick to the
hands; then roll it out into a square about an inch in thickness;
also shape the lard into a square, but 1 inch smaller than the
paste; lay it in center of paste, fold the paste over and place it
for 1/2 hour on ice; then put it on the board again, dust it under and
over with flour, roll it out 3 times as long as wide with a rolling
pin, fold over one-third to the center, roll over it once, fold the
other end over that, so the paste is three double, roll over it once
with the rolling pin, turn the paste around, roll it out again 3
times as long as wide, fold it up the same way as before and set the
paste again for 1/2 hour on ice; repeat the folding and rolling twice
more and let it rest each time for 1/2 hour; when ready to make the
pie roll a portion of the paste out very thin, line pie plate as
directed with it and fill the plate with the ingredients the pie is
to be made of; roll out another portion of the paste, spread the top
thickly with lard, lay the paste over the pie with the lard side up
and remove the paste which hangs over the edge of plate by pressing
against the edge with the palm of your hand; sufficient for 2 large
pies.

661. +Fine Pie Crust.+-- 1 pound flour, 1 teaspoonful salt, 1/2 pint
ice water, 1/2 pound lard, 6 ounces butter and the yolk of 1 egg; sift
flour and salt in a bowl, add 1/2 the lard and chop it fine in the
flour with a knife; put the yolk in t