Pie Crust

Step 1. Chop half the butter up fine into the flour, wet with the ice water

Step 2. to a stiff dough. Flour the hands, and make the dough into a

Step 3. lump with as little handling as possible. Put it on a marble slab

Step 4. and roll into a sheet 1/2 of an inch. Always roll from you, with as

Step 5. little pressure as possible. Stick little pieces of butter over it, dredge with flour, roll up, and roll out again, and stand in a cold

Step 6. place, for several hours if you have the timcj. When ready to bake roll out thin again, butter the pie plate, lay the paste lightly

Step 7. on it. You may save enough for a top crust, or stripe the tops

Step 8. with paste, or not at all according to the ingredients to be used. Bake in a moderate oven, being careful to have the bottom as hot

Step 9. as the top. If a richer crust be desired, increase the proportions of lard and butter. Croutons Cut bread a day or more old into 1/2 inch cubes. Put in pan and

Step 10. bake in a moderate oven until light brown. Stir occasionally to prevent burning.