The New Crisco Pastry
| 2 cupfuls flour 3/4 cupful Crisco 1 egg | 1 tablespoonful lemon juice Sufficient cold water to hold mixture together 3/4 teaspoonful salt |
Sift flour and salt into basin. Flour blade of knife, and chop Crisco into flour, being careful to keep flour between blade of knife and shortening. When mixture looks like meal, add gradually, egg well beaten and mixed with lemon juice. Roll pastry into ball with knife. May be used at once, but will be improved if allowed to stand in cool place for one hour. Should be rolled out once and handled as lightly as possible. May be used for sweet or savory dishes. Bake in hot oven. The purpose of the addition of lemon is to render gluten of flour more ductile, so that it will stretch rather than break as paste is rolled out, or as it rises in oven.
Sufficient for two pies.