BAKING FORMULA FOR PIE CRUST (#1):

2 cups sifted all-purpose flour
1/3 level tsp. baking powder
1 tsp. salt
1/2 cup cold shortening
cold water

Sift together flour, baking powder and salt. Cut the cold shortening into these sifted ingredients until the mixture looks like very coarse cornmeal. Add cold water, a little at a time, mixing with fork or spatula, until dough is formed of all the flour; the sides of the bowl should be perfectly clean.

Note: Use as little water as possible and still make a dough that sticks together. Wet pastry is always touch pastry.

Roll dough on slightly floured board to 1/8-inch thickness.

This amount will make a two-crust 9-inch pie, or two one crust pies.

BAKING FORMULA FOR HOT WATER PIE CRUST (#2):

1 cup shortening
1/2 cup boiling water
3 cups sifted all-purpose flour
1/2 level tsp. baking powder
1/2 tsp. salt

Put shortening in mixing bowl and pour boiling water over it. Beat until you have an even blend. Sift flour, baking powder and salt together and stir into the creamy shortening. Chill well (24 hours is best, if possible).

This is sufficient for two large, two crust pies.

DEEP DISH CHERRY PIE:

Use baking formula for Pie Crust (1 or 2) and prepare the pie crust. Divide dough in half. Roll out one half and line a deep casserole dish around the sides only. Add 2 cups canned or fresh pie cherries mixed with about 1/2 cup sugar (or to taste), and 1 tablespoon quick-cooking tapioca. Add 1 tablespoon butter, in bits, over fruit. Add 1/2 cup cherry juice (if using canned cherries) or 1/4 cup water (if fresh). Cover with second half of pie crust rolled thin and slit to allow steam to escape during baking. Press edges of pastry together with a fork.

Bake in hot (450°F) oven for 15 minutes. Then decrease heat to moderate (350°F) and bake 30 minutes longer.

OLD-FASHIONED CHERRY PIE:

Use baking formula for Pie Crust (1 or 2). Stone 1-quart fresh cherries or use 1-quart canned pie cherries. Line pie pan with pastry. Add cherries. Sprinkle with 4 tablespoons sugar. Add a light sprinkling of flour over fruit. Put on top crust.

Bake in hot (450°F) oven for 15 minutes. Then decrease heat to moderate (350°F) and bake 30 minutes longer.

CUSTARD PIE:

Use baking formula for Pie Crust (1 or 2). Line 9-inch pie pan with crust. Fill with uncooked custard filling.

CUSTARD PIE FILLING:

4 eggs
1/2 cup sugar
1/4 tsp. salt
grated nutmeg
3 cups scalded milk

Mix eggs with sugar, salt, grated nutmeg and scalded milk. Bake in hot (450°F) oven for 10 minutes. Reduce to moderate (350°F) and bake an additional 25 to 30 minutes, or until custard is firm through center. Cool before serving.

APPLE DATE PIE:

Use baking formula for Pie Crust (1 or 2). Prepare pastry. Divide into halves. Roll each to 1/8-inch thickness. Line pie plate with one half. Then fill with tart cooking apples, thinly sliced, mixed with 1 cup sugar, 1/4 teaspoon cinnamon and 1/2 cup pitted dates, sliced. Dot top of fruit with butter. Sift a teaspoon of flour over the fruit. Then cover with top crust (slit to allow steam to escape).

Bake in hot (450°F) oven for 15 minutes, then lower temperature to moderate (350°F) and continue baking another 35 minutes, or until apples are well done.

CINNAMON CURLEYCUES:

Use baking formula for Pie Crust (1 or 2) and when you are making a one-crust pie, use the remaining half of the pie crust dough for these Curleycues. Roll the pie crust dough to 1/8-inch thickness, in oblong shaped pieces. Sprinkle with 1/3 cup sugar mixed with 1/2 teaspoon cinnamon. Roll up (like a little jelly roll). Cut into 1/2-inch slices and bake in hot (400°F) oven for about 8 minutes.

Note: This is an excellent idea for using scraps of pastry leftover from pie making. Cheese may be used instead of sugar and cinnamon to make Cheese Curleycues.

CORNED BEEF PASTIES:

Use baking formula for Pie Crust (1 or 2). Divide pastry in half after it is mixed and roll out into two oblongs, each about 1/8-inch thick. Cut squares of dough from these, each about 4-inches square. On one half of each square place a spoonful of Corned Beef Filling, then season each with a little onion powder and pepper. Turn other half of square of dough over first (corner to corner, shawl fashion) and pinch the edges firmly together.

Bake in quick (400°F) oven for about 12 minutes.

CORNED BEEF FILLING:

1 cup cooked corned beef, chopped fine
1/2 onion, chopped very fine
1/2 cup potatoes, diced (raw or cooked)
1/4 cup milk

Mix cooked corned beef, onion, potatoes and milk. Stew together gently until potatoes and onions are cooked. Add salt, if necessary. Cool.