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Plain Pie Crust
From Original White House Cookbook, 1887
Serves 8
Use leftover pie crust to make small squares and bake with jelly.
Presented as published in 1887. 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
374Calories
4 gProtein
30 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein4.3 g
Carbohydrates30 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Cholesterol0 mg
Sodium205 mg
Potassium53 mg
Calcium40 mg
Iron2.3 mg
Magnesium11 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate63 mcg
Choline0 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 207. The excerpt below is the record exactly as published.
a pinch of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled quite thin. PASTBY, BIES AND TABTS. 307 PLAIN PIE CKTTST. Two AND a half cupfuls of sifted flour, one cupful of shortening, half butter and half lard cold, a pinch of salt, a heaping teaspoonful of baking powder sifted through the flour. Eub thoroughly the shortening into the flour. Mix together with half a teacupful of cold water
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