"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pie Shell (For Lemon Meringue Pie) Recipe

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This recipe for Pie Shell (For Lemon Meringue Pie), by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Farley (Simpson) & Joe Roberts
Added: Monday, April 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
11/4 C. sifted All-purpose Flour 1/3 C. Spry(Crisco)
1/2 tsp. Salt 3T Cold Water

Directions:
Directions:
Sift flour & salt together. Add 1/2 of Spry to flour, cut in until mixture looks like meal. Add remaining Spry & continue cutting until particles are size of a navy bean. Sprinkle water, 1 T. at a time, over mixture. With fork, work lightly together until a dough is formed. Roll dough 1/8" thick and prick with a fork (for baked pie shell only). Place dough in pie pan and let relax 5 min. Pat with a ball of dough. Trim pastry 1/2 inch larger than the pan and turn back edge. Flute rim. Bake in very hot oven (450 F) 15 min.

Number Of Servings:
Number Of Servings:
1- 9
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This pie shell recipe came from the "Aunt Jenny's Favorite Recipes" Spry Cookbook and goes with the Lemon Meringue Pie.

 

 

 

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