Batch Size
1 double-crust pie
Originally from Living History Farms.
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Make the crust — this will make a double (thicker) crust:
- Blend the lard and dry ingredients in a bowl with your fingers (or a pastry blender) until you have very small crumbs.
- Gradually stir in water until you have a stiff dough.
- Roll out on a floured board.
- Mix the pear filling well.
- Bake in a double pie shell at 375°F for 1 hour.