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Text File  |  1993-09-10  |  1KB  |  31 lines
  1.     *******************************
  2.     ***** Hot Water Pie Crust *****
  3.     *******************************
  4.  
  5.     Categories: Pies            OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   4
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:     
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        1        cup   Shortening                                        
  14.        1/2      cup   Water - boiling                                   
  15.        1        tsp   Salt                                              
  16.        3        cup   Flour - measure before sifting                    
  17.        1/2      tsp   Baking powder                                     
  18.  
  19.     DIRECTIONS  ------------------------------------------------------------
  20.  
  21.     Pour water over shortening and beat until creamy. Add dry ingredients 
  22.     sifted together. Chill. Will keep a long time in refrigerator. When   
  23.     needed, roll 1/8 inch thickness. Makes 4 large or 5 small crusts.     
  24.                                                                           
  25.     Source: Mrs. L. L. Lee, Townsend Grange, Huron County, OH             
  26.             Mrs. J. L. Brown, Kipton Grange, Lorain County, OH            
  27.             Waterford Grange, Washington County, OH                       
  28.  
  29.     *** Recipe Via Compu-Chef (tm) ***
  30.  
  31.