Pie Crust

Ingredients

• 1 cup flour
• 4 tablespoons shortening
• 1/2 tsp baking powder
• 1/4 teaspoon salt
• about 1/4 cup

Method

1. 1

   Add ice cold sweet milk to make soft dough.

2. 2

   Keep cool and handle lightly.

3. 3

   Roll thin, fold edges several times, and roll again for flakiness.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 53. The excerpt below is the record exactly as published.

PIE CRUST 1 cup flour 4 tablespoons shortening V± tsp baking powder y% teaspoon salt Add ice cold sweet milk to make soft dough (about ^4 cup). Keep cool as possible and handle lightly. Roll very thin, fold over edges several times and roll again. This makes it flaky. The milk makes much finer pastry than water. Mrs. George Goodnight BAKING DISH APPLE PIE Use a ten. inch baking dish. Line bottom with V2 CUP butter, creamed with 2 cups light brown sugar and V2 tsp. cinnamon. Slice baking apples (June apples are best) over this. Sprinkle with but- ter, brown sugar and a little nutmeg on top. Cover with rich pastry. Bake slowly. Mrs. E. D. McCall STRAWBERRY PIE 1 qt. strawberries 3 tablespoons cornstarch 1 cup sugar 1 cup whipping cream Reserve half of the berries and place' in baked pastry shell. Mash remaining berries until juice is well extracted. Bring to boil- ing and add the sugar mixed with the cornstarch. Cook slowly for 10 minutes, stirring occasionally. Let cool and pour over the un- cooked berries in the pastry shell. Place pie in refrigerator until very cold. Top with sweetened whipped cream or vanilla mousse, preferably. Mrs. Jas. F. Marsh 94 CITRON CUSTARD 2 cups sugar 1 tblsp. flour V2 cup butter V2 tsp. lemon and vanilla flavor- 3 eggs beaten separately ing (each) 1 cup milk PECANS Combine and bake in uncooked pastry shells. Mrs. N. R. Windsor Submitted by M]rs. J. S. Eagle, her daughter BROWN SUGAR CUSTARD 1 egg V2 tblsp. flour 1 cup brown sugar % cup sweet milk y± cup butter (scant) Flavoring Mix well and cook in uncooked pie shell. Mrs. N. R. Windsor Submitted by Mjrs. J. S. Eagle, her daughter MOLASSES CUSTARD 1/3 cup molasses 1 piece of butter about size of 1/3 cup boiling water egg r/-2 tsp. soda x/i cup flour Mix and pour into uncooked Rub together and sprinkle over crust above mixture. Bake about i/o V2 cup sugar hour in moderate oven Mrs. N. R. Windsor Submitted by Mjrs, J. S. Eagle, her daughter LEMON PIE 2 cups sugar Juice 4 lemons — rind of one 2 cups boiling water 2 tablespoons butter 4 tablespoons corn starch 5 egg yolks Mix sugar and corn starch together and add boiling water. Cook until it thickens, then add egg yolks, lemon juice, rind and butter and cook again for about 15 minutes. Pour in baked shell, top with meringue made from egg whites and use 1 tablespoon sugar to each 1 tsp. vanilla, Brown. Mrs. J. B. Wagner PINEAPPLE CUSTARD 94 cup drained crushed pineapple 2 tablespoons evaporated milk 1 box brown sugar % cup butter 3 eggs Pinch of salt 2 tablespoons flour or corn starch Mix well and cook in uncooked pie shell. Mrs. }. B. Wagner 95 CHERRY CHIFFON PIE 1 tablespoon plain gelatin 1 tablespoon lemon juice Vi cup cold water 1/8 teaspoon salt

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