PIE CRUST

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Mar 12, 1901

1 cup cream, 2 cups flour, a little salt.

If cream is thin, or milk be used instead of cream, it will require two and one-half cups of flour for one cup of liquid.

Drip liquid into sifted flour with one hand; shaking the flour and liquid up with spoon with other hand, gather out a few crumbs on board, and roll out thin. Work fast, and never WORK the dough. Bake bottom crust slightly before filling is added. Scatter a part of the sugar over the top of crust, and then bake the pie on top first, and then set in bottom of oven to finish baking. The crust will not soak up and become leathery if made and baked in this way.