This recipe for Pie Crust, by Hazel Hagel, is from Danielson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup crisco 2-1/4 cup sifted flour 1 tsp salt 1/4 cup water
Sift flour and salt into bowl. Remove 1/3 cup of the flour, salt mixture and mix this with the water to form a paste. Cut crisco into remaining flour until pieces are the size of peas. Add flour paste to crisco flour mixture.
Unbaked crust for pumpkin pie. Prick bottom well for cream pies. Bake for cream pies, 8 to 10 minutes at 475º
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.