Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Three and a half cups of flour, one cup of sweet lard, one teaspoonful of salt, one teaspoonful of baking powder, and a cupful of very cold water. Mix with a knife, using the hands as little as possible. Roll and cut after the crust is on the pie-plate.