Pie Crust from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This quantity will make Crusts and coverings for three ordinary Pies. Rub the flour and butter very lightly together, being careful not to allow it to harden under touch; keep on kneading a little ...
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Ingredients
- 3 Cupfuls of Sifted Flour
- 1½ Cupfuls of Butter
- A Tablespoonful of Salt
- Nearly a Cupful of Tepid Water
- Powdered White Sugar
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