{"id":368,"date":"2016-11-10T16:35:38","date_gmt":"2016-11-10T23:35:38","guid":{"rendered":"http:\/\/olivereats.ca\/?p=368"},"modified":"2016-11-10T16:40:27","modified_gmt":"2016-11-10T23:40:27","slug":"pie-crust","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/10\/pie-crust\/","title":{"rendered":"Pie Crust"},"content":{"rendered":"<p>Makes 3 Pies<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 lb lard at room temperature, cut into pieces<br \/>\n(LARD IS NOT THE SAME AS VEGETABLE SHORTENING)<\/li>\n<li class=\"ingredient\">1 cup boiling water<\/li>\n<li class=\"ingredient\">2 heaping tsp baking powder<\/li>\n<li class=\"ingredient\">2 level tsp salt<\/li>\n<li class=\"ingredient\">5 cup flour<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Pour boiling water over lard in a large bowl.<\/li>\n<li class=\"instruction\">Stir to melt the lard.<\/li>\n<li class=\"instruction\">Let mixture cool.<\/li>\n<li class=\"instruction\">Mix in remaining ingredients with a knife until moistened.<\/li>\n<li class=\"instruction\">Do not over stir.<\/li>\n<li class=\"instruction\">Place mixture equally onto 3 large pieces of wax paper and wrap.<\/li>\n<li class=\"instruction\">Store in fridge overnight or freeze.<\/li>\n<li class=\"instruction\">If frozen, leave in fridge overnight to thaw before using.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 3 Pies<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6,48],"tags":[],"class_list":["post-368","post","type-post","status-publish","format-standard","hentry","category-dessert","category-pie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-5W","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/368"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=368"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/368\/revisions"}],"predecessor-version":[{"id":369,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/368\/revisions\/369"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}