Perfect Pies Every Time

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Never were pies so good as they are today. Research has improved and standardized ingredients and techniques. For instance, you’ll observe that many of the pies in this Cookbook are baked at a constant temperature—no adjusting of the oven regulator during baking is necessary. And topnotch ingredients are universally available. (Especially has rancid fat become rare in home kitchens!)

But the best part of all is that any woman who wants to bake perfect pies can realize her ambition—quickly. All she need do is follow the recipes and directions in this Cookbook. If she does this, the old expression “easy as pie” will come true for her.