Suet Pie Crust

To 2 cups flour add 1/4 teasp baking powder and a pinch of salt; then mix in 1/2 cup clear suet with a chopping knife until the whole is smooth and fine grained. Then add sweet milk to make a dough that can be rolled out. The suet should be measured after it has been clarified and cooled.-[Mrs. A. M., N. Y.

Plain Pie Crust

To 2 1/2 cups sifted flour add a pinch salt and a heaping teasp baking powder. Then mix in 1 cup shortening (I use one-half butter and one-half lard), using a chopping knife to cut through the flour, and lastly add about 1/2 cup cold water, or enough to make a stiff dough. Mix and handle as little as possible-only just enough to get it into shape and to roll it out. This amount will make two pies.-[Mrs. E. D., Ida.

Flaky Pie Crust

The rule that I follow for measuring for pie crust is always one-half the quantity of the previous ingredients. Thus 1 cup flour, 1/2 cup lard, 1/4 cup water. The secret of having flaky pie crust is in chopping or cutting the different ingredients together, always using a knife. In rolling out do not use any more flour than is absolutely necessary. Cut or chop the lard through the flour until the former is in pieces about the size of small beans.- [Mrs. G., Wis.

Sweet Cream Pie Crust

To 1 cup thick sweet cream add 1 tablesp sugar and mix this into 2 cups flour sifted with 1 teasp baking powder and a pinch of salt. This quantity is enough for two pies.-[Mrs. L. S., Minn.

Sour Cream Pie Crust

We think this is the most wholesome pie crust of any that we have tried. Dissolve 1 level teasp soda in 1 pt thick sour cream, and pour this mixture with a little salt added into sufficient flour to make a dough of the proper consistency. Roll into rather thin crusts.-[Mrs. A. C. W., W. Va.

Egg Pie Crust

Here is a wholesome pie crust that never fails me. To 1 cup flour, add a pinch salt, 1/2 teasp baking powder, 2 tablesp sugar, 1 tablesp butter, and 1 tablesp lard. Work together thoroughly with a batter spoon, fork or knife, and then wet with 1 beaten egg.-[Mrs. P. A., Minn.

Rich Puff Paste

Into 1 lb flour cut or chop 1/2 lb butter, and add cold water enough to make a dough that can be rolled. Roll out on a board and gradually work in another 1/2 lb butter by spreading a little at a time over the crust, folding over, and rolling out again, repeating this operation half a dozen times or more, or until all the butter is used. Keep the dough as cold as possible and if, while working, it seems to get too soft and warm, set it away for 10 or 15 minutes in an ice box, and finish rolling with butter after it is good and cold again.-[Mrs. P. A. B. 111.

Baked Pie Crust

All pie crust made of lard should be handled as little as possible, in order that it may be tender and feathery. In making crusts to be used for lemon or cream pies, or any that have to be baked before the filling is put in, instead of the inside I cover the outside of my pie tins with the dough. Prick with a fork and turn the tin upside down to bake. In this way the crust will not shrink or puff as it is likely to do if put on the inside. When done it can be slipped off and put inside and is then ready to fill. I use the same method when making tart shells in patty tins.-[Mrs. L. M. D., Mich.