2 cupfuls flour 1/2 cupful Crisco, generous measure 1/2 teaspoonful salt 1 teaspoonful lemon juice 1 egg Cold water
Have Crisco cold and firm. Sift flour and salt into basin, add Crisco and cut into pieces one inch square. Beat up egg, add lemon juice and a very little cold water, then add them gradually into other ingredients making them into a stiff paste. Roll in a long piece on floured board, fold in three, turn rough edges toward you and roll out again, continuing this for five times. Place in refrigerator or in cool place ten minutes between each rolling. This pastry may be used at once for all kinds of sweet or savory pies, but it is improved by standing for a few hours in a cool place. Bake in hot oven. Sufficient for two covered pies.
5 cupfuls flour 1 1/2 cupfuls Crisco 1/3 cupful ground almonds 1 cupful sugar 2 eggs 2 yolks of eggs 1 1/3 teaspoonfuls salt Water
Sift flour and almonds into basin, rub Crisco into them, add salt, sugar, eggs well beaten and water to make stiff paste. Leave in cool place two hours, then roll out and use for pies and tartlets.
Sufficient for four pies.
1 cupful flour 4 tablespoonfuls Crisco 1/3 teaspoonful salt 1/4 teaspoonful baking powder 3 tablespoonfuls boiling water
Sift flour, salt and baking powder into basin, rub Crisco lightly into them, then stir in boiling water. Cool paste before using, or it will be too sticky to handle.
Sufficient for one pie.
1 egg 1 cupful dark brown sugar 1 cupful milk 3 tablespoonfuls flour 2 tablespoonfuls Crisco 3 tablespoonfuls water 1/4 teaspoonful salt 1 tablespoonful powdered sugar 1 baked crust 1 teaspoonful vanilla extract
Put yolk of egg into saucepan, add brown sugar, flour, milk, water, Crisco, salt, and vanilla. Stir over fire until it thickens and comes to boiling point. Pour into baked pie shell. Beat up white of egg, then beat powdered sugar into it. Spread on top of pie and brown lightly in oven.
Sufficient for one pie.
1 cupful cut rhubarb 1 cupful sugar 1 tablespoonful flour 1 tablespoonful melted Crisco 2 eggs 1/2 teaspoonful ginger extract 1 cupful milk Crisco pastry
Cut rhubarb in small pieces and mix with sugar and flour. Beat egg yolks, add milk, ginger extract, and melted Crisco. Line pie plate with pastry, and fill with rhubarb mixture. Pour custard over and bake in moderate oven until firm. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoonfuls powdered sugar have been added.
Sufficient for one small pie.