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PIE CRUST (MERBERTEIG)

(Pies And Pastry) - (The International Jewish Cook Book)







Rub one cup of butter to a cream, add four cups of sifted flour, a pinch
of salt and a tablespoon of brown sugar; work these together until the
flour looks like sand, then take the yolk of an egg, a wine-glass of
brandy, one-half cup of ice-water and work it into the flour lightly. Do
not use the hands; knead with a knife or wooden spoon, knead as little
as possible. If the dough is of the right consistency no flour will be
required when rolling out the dough. If it is necessary to use flour use
as little as possible. Work quickly, handle dough as little as possible
and bake in a hot oven. Follow directions given with Fleischig Pie
Crust. Fat may be substituted for butter in the above recipe.











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