I love to find and try old recipes.
Matt got me a great Amish Cookbook for my Birthday. Yesterday I tried these recipes.
PAT-IN-PAN PIE CRUST
Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies, you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie.
(Makes pastry for a single-crust 8- or 9- inch pie)
1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk
Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled.
If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
This is an old recipe, common from the great depression. It is like a sugar or custard pie with a light lemon taste. And yet.....there is no lemon in it!
1 c. sugar
1/8 tsp. salt
2 tbsp. butter
1 c. cold water
3 tbsp. flour
4 tbsp. vinegar
1 unbaked pie shell
Mix sugar and salt with softened butter. Add eggs and blend well. Make a smooth paste of the flour and a little of the water. add to sugar mixture with vinegar and remaining water. Pour filling into the unbaked pie crust. Bake at 425 degrees until edge of crust is golden brown, then reduce heat to 350 degrees. Bake until silver knife blade inserted in filling comes out clean. Makes 6 servings.