Edith McClure’s Pie Crust

Ingredients

• 1 cup flour
• 1 tablespoon cornstarch
• 1/2 cup margarine (1 stick)
• 1/4 cup milk or less

Steps

1. Sift the flour and cornstarch.
2. Cut in the margarine to the size of green peas; this makes a flakier pastry.
3. Add the milk and mix with a fork.
4. Divide into 2 pie crusts or 1 double one.

Notes

Makes a 2-crust pie or 2 one-crust pies. A good cobbler crust; the cornstarch makes the crust flakier too.

Sent in by Edith McClure of Bethany, Missouri.

From a newspaper feature of reader pie-crust recipes (“The best pie crusts you’ve ever tasted”, tested by Beryle Wyatt) that Rosie Lee saved; the whole page is shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.