Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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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.