To Make Crust for Pies, Tarts and Puddings

Name: To Make Crust for Pies, Tarts and Puddings
Ingredients: as needed Butter (or vegetable shortening) (Originally lard or clarified dripping. Substituted with butter or vegetable shortening for modern preference.)

A guide to making pie crust, emphasizing the importance of cold hands and oven temperature.

Ingredients

as needed Butter (or vegetable shortening) (Originally lard or clarified dripping. Substituted with butter or vegetable shortening for modern preference.)

Instructions

1Make pastry with clean, cold hands. Dip your hands in cold water (after washing them in hot water) before you begin, or your crust will not be good. For company or the master's table, use butter; for home or the servants, use clarified dripping or lard.
2Preheat oven to 400-425°F (200-220°C). Look to the oven; if it is too cold it will make your crust heavy, if too hot it will burn it. Try it, by baking a tiny piece of crust in it first. Bake until golden brown, about 20-30 minutes.
3Make a little hole in top crust of meat pies to let out gas.