CRISCO PIE CRUST - 1934 RECIPE
2 cups flour
1 teaspoon salt
2/3 cup Crisco shortening
6 to 8 tablespoons cold water
Sift flour and salt. Then cut in Crisco. Cut in Crisco coarsely if you like a flaky crust - cut in Crisco finely if you like a mealy crust. Add only enough water to hold mixture together. Roll 1/3 inch thick on lightly floured board.
FOR BAKED SINGLE SHELLS:
Cover an inverted pie-plate very closely. Trim dough so you can fold it double at edge. Crimp edge. Prick bottom and sides well. Bake in hot oven (450 degrees F) 15 minutes.
FOR TWO-CRUST PIE:
Brush lower crust with melted Crisco to prevent filling from soaking in. Bake in hot oven moderate (350 degrees F). Bake until filling is done.
Makes one 2-crust or 2 single-crust pies
Source: Crisco ad; Eugene, OR Register-Guard,
June 8, 1934
2 cups flour
1 teaspoon salt
2/3 cup Crisco shortening
6 to 8 tablespoons cold water
Sift flour and salt. Then cut in Crisco. Cut in Crisco coarsely if you like a flaky crust - cut in Crisco finely if you like a mealy crust. Add only enough water to hold mixture together. Roll 1/3 inch thick on lightly floured board.
FOR BAKED SINGLE SHELLS:
Cover an inverted pie-plate very closely. Trim dough so you can fold it double at edge. Crimp edge. Prick bottom and sides well. Bake in hot oven (450 degrees F) 15 minutes.
FOR TWO-CRUST PIE:
Brush lower crust with melted Crisco to prevent filling from soaking in. Bake in hot oven moderate (350 degrees F). Bake until filling is done.
Makes one 2-crust or 2 single-crust pies
Source: Crisco ad; Eugene, OR Register-Guard,
June 8, 1934
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