A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

CREAM PIE CRUST

Take two scant cups of fine, sifted flour, or equal parts of fine flour and Graham flour, add a little salt, and moisten with enough cold, thin sweet cream to make a rather stiff dough; roll out thin, place in the pie dish, fill, and bake quickly.