Recipe: Lemon Pie Crust (using egg, 1950's)

LEMON PIE CRUST

3 cups unsifted flour
1 cup shortening
1 teaspoon salt
1 egg, beaten
1/2 cup cold water
3 tablespoons lemon juice

Mix salt and flour. Cut shortening into salt and flour; set aside.

Beat egg and add to 1/2 cup cold water in small bowl. Add lemon juice, a little at a time to egg/water mixture, to prevent egg from curdling. Add liquid to dry ingredients, stir and roll out pie crust.

Bake as with any pie crust. Keeps well in refrigerator.

Source: Ocala, FL Star-Banner newspaper, Nov 20, 1955