2 cups of flour—sifted
2 heaping tablespoonsful of lard (or half butter and half lard)
A little salt

Mix flour, lard and salt well together, and then add enough cold water to make the dough soft enough to roll out. If it sticks to the rolling pin, use a little flour. Then grease the pie plate, and take half of the dough, rolled out flat, and cover the pie plate. Cut off the edge with a knife. Then put in your fruit. Take the other half of your dough, rolled out for a top, and cut around the edge with a knife, and then press all around the edge with a fork, to make the edges stick together. Then you will have one grand pie.

This pie crust recipe will do for any kind of pie. Evaporated apples should be cooked the same as peaches.

All dry fruit should be soaked over night.

[Pg 38]
[Pg 39]