1 c. wheat flour
1/2 c. barley flour
1/2 tsp. salt
1/4 c. shortening
1/4 to 3/8 c. water
Sift the flour and salt into a mixing bowl. Chop in the shortening until
it is in particles about the size of a small pea. Add water until the
mass will cling together. Roll into sheets about 1/8 inch thick for
pie crust.
33. QUALITY PASTE.--The accompanying recipe gives directions for a very
good quality of paste. As will be noted, the lard, which is used for
part of the shortening, is added to the flour, and the butter, which
forms the other part, is worked into the dough. If the directions here
given are carefully followed, excellent results can be expected.