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Clelta (Spivey) Hummer's Pie Crust Recipe

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This recipe for Clelta (Spivey) Hummer's Pie Crust, 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:  
Sharon (Hummer) Gray
Added: Wednesday, August 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For a DOUBLE CRUST:
2 C. All Purpose Flour( Mom used Gold Medal)
1 tsp. Salt
3/4 C. Crisco shortening
5 T. Cold Water (more may be needed depending on texture of dough)

Directions:
Directions:
Mix together, flour board and roll out to size of pie pan. (I found that if you roll it between two pieces of wax paper it comes out great) Bake at 425 degrees approximately 30 minutes (Mom said 375 for a little longer).
An unbaked pie shell should have side and bottom pricked to prevent bubbles and shrinkage.
Bake at 425 degrees for 10-15 minutes.

Personal Notes:
Personal Notes:
Mom said not to handle the dough a lot as it tends to make it tough. Here are some notes on pies that I found she had left in my cookbook notebook.
For fruit pies: 2 cups fruit, 1 cup sugar and 3 teaspoon flour. If it is too thick add 1 Tablespoon of the juice of the fruit. If it is too thin add a little more flour. Peach pie can be thickened with a sprinkle of tapioca. Apple pie is seasoned with cinnamon and sugar mixed with the filling. To thicken butterscotch pie use 3 Tablespoons of cornstarch. For Rhubarb(for Steph.) use 3 cups rhubarb, 2 cups sugar, 1 egg and stir together and put in pie crust. Hope this gives some insight into Mom's pies. These were just notes along with the crust recipe.

 

 

 

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