Recipe for pie crust:
4 cups all purpose flour
1 3/4 cups vegetable shortening
1 tablespoon sugar
2 teaspoons salt
1 egg
1 tablespoon vinegar
1/2 cup H20
With a fork, mix together first four ingredients. In a separate dish, beat remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then, with hands, mold dough in a ball.
Chill at least 15 mins before rolling into desired shape. Dough can be left in the refrig. up to 3 days. Or, it can be frozen until ready to use. Makes 2 9" double-crust pies and one 9" shell.
Note: Dough will remain soft in the refrig. and can be taken out and rolled at once.
Found in "Magic Gardens" by Rosetta E. Clarkson. Published by Macmillan, 1939.
-Click to enlarge photos-
Hey-- my mother had those recipe cards. They were from Current Stationery (still in business) in the late 60s, 70s.
ReplyDeleteMy mother-in-law who was born in 1919 gave me that recipe when I married. I used it once, but now I go easy and use the boxed pie crusts. :-)
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