Pie Crust Recipe 2 ingredients

• Plain Pastry No. 1
• 1-½ cups pastry flour
• 6 tablespoons solid vegetable fat
• 1/8 teaspoon salt
• About 5 tablespoons cold water

To prepare this Pie Crust Recipe 2, first mix the flour and the salt in a bowl. Add the fat, and cut into the flour with a silver fork, or with the tips of the fingers. (Avoid rubbing the ingredients between the hands, as that would make the mixture too oily.) Add the water slowly, and mix through the dry ingredients with a fork. Form lightly and quickly with the hands into a soft dough, and lay on a floured board. Use a light motion in handling the rolling-pin, and roll from the center outward.

Plain Pastry No. 2

Use the same proportions as for No. 1, except use half entire wheat flour instead of all white flour.

Beaten Oil Crust

1-3/4 cups flour

About 5 tablespoons water

6 tablespoons best cottonseed or corn oil

1/8 teaspoon salt

Mix the flour and the salt in a bowl. Put the oil into a small bowl, and add the water in a slow stream, beating constantly to emulsify the oil. Pour onto the flour, and mix with a spoon, drawing the flour into the wetting from the sides to a medium soft dough. Turn out on a floured board, and use the same as plain pastry.

Grano Crust

3/4 cup grano cereal

2/3 cup thin cream

Pour the cream over the grano cereal, and stir until the cream is absorbed. Then spread evenly on the bottom and sides of pie tin, using a spoon. Have the rim quite thick. Bake until done, and add filling.

Crust Shells

Roll out either of the above pastries to cover a pie tin. Press well down into the tin. Then press off the surplus edge around the rim. Prick with a fork on bottom and sides, to keep the crust from blistering. Bake to a light brown.