Family Pie Crust, Short

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put a pound of sifted flour into a bowl, work into it half a pound of sweet lard or beef drippings, with a dessertspoonful of salt. When it is thoroughly mixed put to it enough cold water to bind together. Flour the paste slab, or table, and rolling pin. Take a part of the paste and roll it to less than a quarter of an inch in thickness. This will be quite rich enough for health or taste. A bit of volatile salts, the size of a small nutmeg, dissolved in a little hot water and put to the paste, will make it more light and delicate.