Crisco Pie Crust - 1934 recipe

Crisco Pie Crust - 1934 recipe

(makes one 2-crust or 2 single-crust pies)

2 cups flour
1 teaspoon salt
2/3 cup Crisco
6 to 8 tablespoons cold water

Sift flour and salt. Then cut in Crisco
(the creamy, fluffy shortening that’s
wholesome). Cut in Crisco coarsley 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 shell, cover an inverted
pie-plae very closely. Trim dough so
you can fold it double at edge. Crimp
edge. Prick bottom and sides well.
Bake in hot oven (450-F.) 15 minutes.

For two-crust pie, brush lower crust
with melted Crisco to preving filling
from soaking in. Bake in hot oven
moderate (350-F.). Bake until filling
is done.

Source: Crisco ad; Eugene, OR Register-Guard,
June 8, 1934