ksul-uasc-mscc219_036

Pastry Case for Chicken Pie

To 1 1/2 cups sifted flour add 1/2 teaspoon
salt and 2 tablespoons lard (have bowl
in ice water) Cut in with a case knife.
Moisten with ice water to make a stiff
dough. Roll in a rectangular shape
lightly. Place 1 1 /2 tablespoons of butter (washed
butter is best) on pastry in small pieces and
fold in 3 folds. Roll out and fold again.
Roll out and fold again and if butter is well
mixed with pastry it is ready for use.
Have pastry 1/4 inch thick and large enough
to cover the bottom and sides of an
inverted circular tin. Place pan on tin
sheet prick pastry in several places and
bake in hot oven till brown. Roll pastry
same thickness for cover which is cut in
fancy designs. When baked fill the case
with chicken. Reheat and cover.

Pastry Case for Chicken Pie

To 1 1/2 cups sifted flour add 1/2 teaspoon
salt and 2 tablespoons lard (have bowl
in ice water) Cut in with a case knife.
Moisten with ice water to make a stiff
dough. Roll in a rectangular shape
lightly. Place 1 1 /2 tablespoons of butter (washed
butter is best) on pastry in small pieces and
fold in 3 folds. Roll out and fold again.
Roll out and fold again and if butter is well
mixed with pastry it is ready for use.
Have pastry 1/4 inch thick and large enough
to cover the bottom and sides of an
inverted circular tin. Place pan on tin
sheet prick pastry in several places and
bake in hot oven till brown. Roll pastry
same thickness for cover which is cut in
fancy designs. When baked fill the case
with chicken. Reheat and cover.