Recipe: Armour Pure Lard Pie Crust (1947)

Armour Pure Lard Pie Crust (1947)

2 cups all-purpose flour (room temperature)
1 tsp salt
2/3 cup Armour Pure Lard
4 tbsp water (room temperature)

1. Measure 2 cups all-purpose flour without sifting.
Sift with 1 teaspoon salt. Add 2/3 cup Armour Pure Lard
that you have kept at room temperature.

2. Blend your mixture with pastry blender, 2 knives or
fingers, if you prefer. At room temperature, Armour
Pure Lard blends with flour like lightning! And the
less handling, the more flaky your crust will be -- too
much will toughen the crust. Stop mixing just as soon as
the lard is cut into pieces the size of peas.

3. Scant water makes it tender. Add only 4 tablespoons
water (room temperature) -- sprinkling it over the top
of flour mixture and pressng with knife until mixture
just holds together. Armour Pure Lard blends so quickly,
so easily with your flour, you need only a minimum of water.
And the less water you use -- the more tender your crust
will be. Divide mixture into 2 portions and roll out on
pastry canvas or lightly-floured board. Makes one
9-inch double crust pie. Bake apple (or any fruit) pies
at 450 degrees F for 10 minutes, then at 350 degrees F
for 30 or 40 minutes.

Source: The Palm Beach Post, Oct 3, 1947