Pie Crust

Ingredients

• one quart of flour
• one teaspoonful salt
• two-thirds cupful well-beaten cocoanut, olive or cotton-seed oil
• one cupful cold water

Method

1. 1

   Sift flour and salt, add oil, then water gradually.

2. 2

   Knead into dough, roll out, and place in pie plates.

3. 3

   Wet with beaten egg white before filling.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 49. The excerpt below is the record exactly as published.

pie crust, use only vegetable oils, such as olive, cottonseed or cocoanut. To insure a fine, palatable crust, beat the oil before using until it will froth. Such oil will make a much finer crust and work more readily with flour than animal fats or butter, and it will require less oil. Clarified butter may be used, but it is considered objec- tionable on account of its indigestibility. Persons subject to liver and stomach disorders should not use it, nor any other animal oil, for that matter. Admixtures of animal fats and starch, such as pies, pastry, etc., should not be given to children. Always bake pies until both upper and lower crusts are a golden brown, otherwise they are indigestible and lie heavily on the stomach. The human stomach has developed beyond the digesting of raw starch, and attention to this fact will alleviate much suffering. Students and others in the schoolroom will sooner or later pay the penalty for the continued eating of noonday lunches composed of white bread and half-baked pie im- pregnated with animal fats. PIE CRUST. Sift together one quart of flour with one teaspoonful salt ; add two-thirds cupful well-beaten cocoanut, olive or cotton- seed oil, working it in thoroly ; then pour in gradually one cupful cold water

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