Took advantage of the Westboro United Church cookbook once again for the pastry recipe. I know it's out of vogue to make one's own pie shells these days, but it is wonderfully satisfying to make a flaky crust.
1 lb. shortening (Use Crisco)
1 Tbsp. White sugar
1 tsp. Baking Powder
4 cups all purpose flour
1 tsp. salt
1 egg mixed with enough water to make 1 cup
Cut shortening with knife. Add dry ingredients sifted together and blend thoroughly. Add egg-water mixture until thoroughly moistened.
Chill before using.
Mrs. A.L.G. Clements
I'm not sure who Mrs. Clements was, but this sure is a fine recipe! I should add that I don't sift dry ingredients and I use a pastry blender to cut in the shortening. Crisco has a neat little package out now of bars of Crisco. The pound is equivalent to 2 and a third cups. Easy peasy.
Helen reminded me to make the dough one day, refrigerate and assemble pies the next day. This recipe makes enough dough for two covered pies. One for eating and one in the freezer. I eked out enough to make two double shells and one single shell for tomato pie. It's all about PIE!