November 6, 1911 through the 1960’s; Pork Pie and Pie Crust
Carmichael CA 1918 – the 60’s
Pork Pie
Raised Hot Water Crust
3 cups flour
4 tables. Fat, lard if possible
¾ cup of water
½ teas. Salt
Boil the water and fat, add the flour and salt. Knead until smooth. Allow to cool and roll out.
1 lb. pork (shoulder is good cut into small pieces or ground.)
1 bone
2 teas. Salt
½ teas. Pepper
Cook the meat and bone covered with water until tender about 2 hours. Allow to cool and skim off the fat. (this is often used for the pastry) Line a pound loaf pan with pastry. Fill with the meat, cover with pastry, decorate with pastry leaves, brush with egg. Bake at 425 for about 1 hour.
Litchfield, Staffordshire UK 1928 – 1944
Pork Pie
Hot pastry
1 lb. flour
6 oz. fat
Milk
Water, salt
Method:
Rub 2 oz. fat in the flour. Put remainder in a saucepan with milk and water, and boil. Add to flour, knead till there are no cracks.
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