Plain Pastry
From The Chapel Hill cook book, 1935
Makes six pastry shells or three pies with top crusts.
Presented as published in 1935. 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
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 29. The excerpt below is the record exactly as published.
1 cup flour Ice water to make stiff 1/3 cup Crisco or fat
Cook this with the app: pantry check, scaling, and the assistant.