Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Cornstarch |
¾ cup | Sugar |
1 cup | Water |
1 \N | Box Jello |
4 cups | Flour |
1 cup | Shortening |
1 teaspoon | Salt |
1 \N | Egg |
1 tablespoon | Vinegar |
\N \N | Water; as needed |
FOR THE CRUST
Place first 3 ingredients in saucepan. Cook till boil and then add jello (flavor should be same as fruit) and boil till thickens. Pour in baked pie shell.
FOR THE CRUST:
Cut first 3 ingredients with pastry blender and add 1 egg, 1 tb. vinegar and enough water to make 1 cup liquid. Bake.
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@...
Recipe by: Mrs. W.J. Williams
Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@...> on Apr 13, 1998