Plain Pie Crust

Ingredients

• IJ^ cups sifted soft-wheat flour
• 63^ to 7 tablespoons fat
• About 2^ tablespoons water
• 3^ teaspoon salt

Method

1. 1

   Combine the fat and the flour, using knives, a pastry fork, or a biscuit cutter, so that the ingredients will not be warmed or handled too much.

2. 2

   Add the water slowly and use no more than is absolutely necessary.

3. 3

   Roll the dough very lightly.

4. 4

   If the lower crust is baked separately, the oven should be about 450° F.

5. 5

   However, a pie with a filling that needs to be cooked cannot be left long in an oven as hot as this, because the crust bakes too fast for the filling.

6. 6

   The temperature should be high to start, and then lowered rapidly after 8 or 10 minutes so the filling may cook through without overcooking the crust.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 17. The excerpt below is the record exactly as published.

PLAIN PIE CRUST IJ^ cups sifted soft-wheat flour. 63^ to 7 tablespoons fat. About 2^ tablespoons water, or enough to make stiff dough. 3^ teaspoon salt

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