he ice water and beat it with
an egg beater till it foams; then add it to the flour and mix it
with the same knife into a stiff paste; turn the paste onto a
floured board and roll it into a square piece about an inch in
thickness; form the remaining lard and the butter also into a square
piece, but 1-1/2 inches smaller on all sides; lay it in center of
paste, fold it over the lard and butter together, first from right
and left, then from and towards you; lay the paste onto a plate and
let it rest for 1/2 hour on ice; then put it on a board, dust under
and over with flour and roll it out 3 times as long as wide, rolling
always from you; fold over one-third to the center, roll over it
once with the rolling pin, fold the other end over that, so the
paste is 3 double, roll over it once with a rolling pin, turn the
paste around, roll it out again 3 times as long as wide, fold it up
the same as above and set the paste again for 1/2 hour on ice or in a
cool place; repeat the rolling out and folding up twice more and let
it rest each time 1/2 hour; after the last rolling let it rest 10
minutes and then use as directed; sufficient for 4 large pies.

662. +Family Pie Crust.+-- 1/2 pound butter, 6 ounces lard, 1 pound
flour, 1 cup ice water and 1/2 teaspoonful salt; sift flour and salt
into a bowl, add the lard and chop it up with a broad-bladed knife
into the flour until it is very fine; next pour in the ice water and
mix it with the same knife into a smooth paste; turn it onto a
floured board, dust under and over with flour and roll it out 1 inch
in thickness; divide the butter into 3 parts; put 1 part in small
bits in regular rows all over the paste; then fold it up, first the
right side towards the left, then the left side towards the right,
so the paste has 3 thicknesses; turn it around, roll it out again
the same way, put over the second part of butter, fold it up and
roll out again the same way; put over the third part of butter, fold
it up and roll it out twice more; let it rest for 1 hour on ice or
in a cool place; then use; while the rolling and folding is going on
flour must be sprinkled under and over the paste; the rolling pin
must be kept floured, to keep the paste from sticking to it. This
paste may be made the day before it is to be used, and if it stands
for 2 or 3 days it will not hurt it as long as the paste is kept in
a cool place; sufficient for 4 large pies.

663. +Fine Paste for Meat Pies, Patties and Bake