Meat Pie Crust I

1 1/3 quarts pastry flour 2/3 quart corn flour or white corn meal 3/4 to 1 cup shortening

4 teaspoons salt

5 tbspns. baking powder 3 1/3 cups water, or enough to make soft dough

In all biscuit and similar doughs, the amount of liquid required varies slightly, so that at the last it should be added gradually, in order that the dough shall not be too soft to handle. In all cases, however, it should be as soft as possible. Sift dry ingredients, rub or cut in shortening, add milk or water, roll to about one-half inch thickness; cut in small rounds, or in sheet to fit top of baking dish. In latter case, cut an inch hole in center for escape of steam. Bake thirty minutes or more in hot oven. Four and three-fourths cups barley flour may be used in place of pastry flour.

Meat Pie Crust II

2 qts. barley or oat flour 4 teaspoons salt 1/3 cup baking powder

1 cup shortening 3 1/3 cups milk, or milk and water mixed

Extra wetting will probably be needed if oat flour is used. Mix, cut, and bake as Meat Pie Crust I.

Meat Pie Crust III

2 quarts barley or pastry flour 1 quart rice or 3/4 quart potato flour

1 1/4 cups shortening 1/3 cup baking powder 3 to 3 1/2 cups milk 5 teaspoons salt

Water may be used in place of milk. Cornstarch may be used instead of potato or rice flour. Mix as soft as possible. Make and bake as Meat Pie Crust I.

Meat Pie Crust IV

6 pounds peeled, raw potatoes 3 cups pastry flour

6 tablespoons fat 1 tablespoon salt 1 tbspn. baking powder

Boil potatoes, put through ricer; add salt, fat, and flour which has been sifted with baking powder. Knead in the flour; it will be very stiff. Roll to one inch or less in thickness, cut to fit top of pie, with a hole in center, and bake thirty minutes, or until done, in hot oven. The crust will be moist but tender.