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Pie Crust
From The Cook County cook book, 1912
Serves 8
For 1 pie with double crust.
Presented as published in 1912. 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
172Calories
2 gProtein
12 gCarbs
13 gFat
Full nutrition (27 nutrients)
Calories172 kcal
Protein1.7 g
Carbohydrates12 g
Fiber0 g
Total Fat13 g
Saturated Fat3.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.5 g
Cholesterol0 mg
Sodium0.3 mg
Potassium21 mg
Calcium3 mg
Iron0.9 mg
Magnesium4.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Water1.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 351. The excerpt below is the record exactly as published.
PIE CRUST. — Take one-half as much shortening as flour. Rub the shortening into the flour and mix with cold water till very dry and stiff. For 1 pie with double crust take 1 cup flour and y^ cup shortening
Cook this with the app: pantry check, scaling, and the assistant.