Crust

Ingredients

• 1 1/3 cup flour
• 1/2 cup lard
• 1/2 tsp„ salt
• 3 Tbspo cold water

Method

1. 1

   Combine dry ingredients and sprinkle cold water over mixture, tossing lightly.

2. 2

   Work dough into a firm ball, roll out on floured surface, place in 9" pie plate, and flute edges.

3. 3

   Add filling and bake.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 26. The excerpt below is the record exactly as published.

CRUST Joanne Hardy 3/4 cup shortening 1 tsp0 salt 1/4 c. boiling water 2 c0 sifted flour 1 Tb s p , milk Cream shortening- -Boil water and add milk-- Add this to shortening and mix until creamy-- Add flour and mix until it "cleans" bowl-- Roll half at a time between waxed paper-- Shape to tins--Bake at 425° F0 for about 10 minutes for single crust--Follow recipe for double crust pies0 PIE PASTRY 1 1/2 c. flour sifted, 3/4 c. Shortening, pinch of salt- -4 Tbsp . cold water--Shortening can be chopped into flour to size of peas^-Add ice water. 83 COCONUT MERINGUE PIE CRUST Combine 2 egg whites with 1/8 tsp. cream of tartar and a dash of salt-- Beat until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form-- Fold in 1/2 tsp. vanilla and 1 cup Angel Flake . -- Shape into a 9" round or unglazed paper on baking sheet; build up sides about 3". Bake at 325° for about 30 minutes, until dry and firm-=Cool-- Fill with fruit, top with Angel Flake Coconut . COOKIE SHELL Mix 1 cup unsifted flour, 1/2 tsp. salt and 1 Tbsp. sugar-- Blend in 6 Tbsp. butter or ma rgarine--Beat together 1 egg yolk, 1 Tbsp0 water and 4 1/2 tsp. lemon juice; Add to first mixture and blend in with fork-- Shape in a ball and chill--Roll 1/4" thick and fit in pie pan or layer pan-- Fill with fruit filling and bake. CHOCOLATE MARSHMALLOW PIE In top of double boiler melt 30 marshmallows in 1/2 cup milk — Add 2 sq, grated chocolate — When cool fold in 1/2 pt. whipping cream — When crust is cool, pour in filling and regrigerate at least 12 hours. For crust, crumble 16 graham crackers-- Mix 1/4 cup sugar and 1/4 cup melted butter-- Mix and press into pyrex shell and bake for 5 or 6 minutes in moderate oven. 84 CHOCOLATE PIE Shirley Morris 20 Ig. marshmallows 1 cup milk 4 5£ candy bars slivered almonds Combine marshmallows and b ars in double boiler and heat- -Stir until melted- -Cool- -While cooling, stir occasionally so it doesn't separate-- Whip cream stiff — Fold and put in pie crust--Add almonds on top, CHERRY SURPRISE PIE Irene Nettles Mix 1 can sweetened condensed milk 1 cup chopped pecans 1 can pitted cherries (drained) Juice of two lemons Whip one package of Dream Whip or 1/2 pint of whipping cream and add 1/3 cup sugar-- Mix with other ingredients and pour into a graham cracker pie crust- — Makes two 8" pies. Place in refrigerator for about two hours before serving. 85 NO-COOK STRAWBERRY PIE Pat Sirrine 2 eggs beaten 1 tsp, vanilla 11/2 pkg. fresh or frozen sweetened strawberries 1- 1 1/2 cups whipping cream 11/2 cup fine vanilla wafer crurrb s 1/3 cup melted butter 1/2 cup butter or margarine 11/2 cup powdered sugar (sifted) Mix all but 2 Tbsp. crumbs with melted butter— Press into 9 11 pan--Chill until firm--Cream butter and sugar — Add beaten eggs and vanilla--Beat until fluffy--Spoon into crust- -Fold strawberries (if frozen berries are used, drain first) into whipped cream and spread over first mixture in crust-- Sprinkle remaining crumbs on top- -Refriger¬ ate about 8 hours. NUTMEG PIE Betty Walker Mix: 3 beaten eggs 1 1/2 c. sugar 2 level Tbsp. flour 1/2 stick butter 1 scant tsp. nutmeg (2 Tbsp. milk optional--makes crust on top) . Pour into unbaked pie shell--Sprinkle top with nutmeg and bake slowly approx. 1 hr. 86 PECAN PIE Irene Nettles 1 cup sugar 1 cup broken pecans 9 " pie shell (unbaked) Melt butter with corn syrup and mix with eggs and sugar- -Sprinkle pecans in bottom of pie crust--Pour filling over nuts--Bake in 400° oven for 10 minutes then reduce heat to 325° and continue baking 30 minutes longer 3 1/4 cup butter (or oleo) 1/2 cup corn syrup 3 eggs PUMPKIN PIE Pat Sirrine 1 can #30 3 or 1 1/2 cu pumpkin 2 eggs slightly beaten 3/ 4 cup sugar 1/2 tsp9 salt 1 tspQ cinnamon 1/2 tsp* ginger 1 1/2 cue evapo milk 1 tsp0 vanilla 1/2 tsp0 butter flavor Mix ingredients and pour in uncooked pie shell — Bake in 425° oven for 45 min9- Makes one 9 11 pie * 87 CRUST Pat Sirrine 1 1/3 cup flour 1/2 cup lard 1/2 tsp„ salt 3 Tbspo cold water

Cook this with the app: pantry check, scaling, and the assistant.