Pie Crust
From Cook book (Relief Society, Houston, 1963), 1963
Follow recipe for double crust pies.
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2351Calories
29 gProtein
204 gCarbs
161 gFat
Full nutrition (34 nutrients)
Calories2351 kcal
Protein29 g
Carbohydrates204 g
Fiber0.7 g
Sugars0.8 g
Total Fat161 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.8 mg
Sodium2478 mg
Potassium380 mg
Calcium106 mg
Iron18 mg
Magnesium72 mg
Phosphorus295 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)18 mg
Folate417 mcg
Choline4.2 mg
Caffeine0 mg
Water86 g
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.
PIE CRUST Joanne Hardy 3/4 cup shortening 1 tsp0 salt 1/4 c. boiling water 2 c0 sifted flour 1 Tb s p , milk
Cook this with the app: pantry check, scaling, and the assistant.