This recipe was posted by Sonja at Aunt Runner's Lost Recipe site: (I clipped the entire post)

I'm looking for the 1950's (or '40's) recipe for pie crust. It was a paste method using hot rather than cold water, and was a Crisco recipe, unless I'm seriously mistaken. I won first prize at a county fair in 1950 with that recipe and cannot believe I've lost it. In the '60s I started using the packaged crust mixes and they were wonderful for years, but after decades of "improvements," now they fail me almost every time. I want my old prize recipe! Help!

Hello Marty,
My Mother used the following recipe always and my sisters and I have continued her tradition. I have never heard of anyone else who used it and I do not know where she got it back in the 30's. I have never tasted a better, more tender crust!

Mother's Pie Crust
3/4 C. shortening (she used Fluffo which I believe is no longer available--butter-flavored Crisco makes a good substitute)
1/4 C. boiling water

Cream shortening and water with fork until smooth and then add
1 T. cream
1 t. salt (scant)
2 scant C. flour (mix all with fork)

Chill and roll. Makes enough for double crust pie or two singles.

You will re-learn the technique very quickly! I hope this is what you are looking for because I am very happy to share it. Brings back many pleasant memories.