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Pie Crusts of All Kinds

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

By Nell B. Nichols

Published 1965

  • About
Pie crust is one of the great kitchen discoveries of all time. Women who transform flour, salt, fat and water into flaky, fork-tender, golden pastry are magicians in their way. They pull gorgeous pies from ovens rather than colored-silk handkerchiefs from hats. Think of the pleasure they bring— velvet-smooth pumpkin pies for Thanksgiving reunions, juicy cherry pies for February parties and plump apple pies for friendly Sunday dinners.

Country women know you can’t have a good pie without a good crust. What some homemakers don’t appreciate is the way you can introduce tasty variety in pies by using different crusts. This chapter has two important purposes—to help you make perfect pies every time and to encourage you to experiment with the many kinds of pie crusts we give you.

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