Plain Pie Crust

Name: Plain Pie Crust
Ingredients: 1 cup flour; 3/4 cup shortening; 1/2 teaspoonful salt; 3/4 cup water, cold as possible

From Principles of food preparation, 1914

This will make a lining for two large pie plates.

Presented as published in 1914. 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

1839Calories

14 gProtein

97 gCarbs

158 gFat

Full nutrition (33 nutrients)

Calories1839 kcal

Protein14 g

Carbohydrates97 g

Fiber0 g

Sugars0 g

Total Fat158 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1176 mg

Potassium171 mg

Calcium30 mg

Iron7.1 mg

Magnesium35 mg

Phosphorus135 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 69. The excerpt below is the record exactly as published.

Plain Pie Crust Ingredients. 1 cup flour. 3^ cup shortening. ]/i teaspoonful salt. 34 cup water, cold as possible

Cook this with the app: pantry check, scaling, and the assistant.