Fruit Pie Pastry

When making custard, cream, or lemon pies, use either orange or lemon juice, making your pie crust the usual way but use orange or lemon juice instead of water and add 1/4 teaspoon lemon or orange rind grated and 1 tablespoon sugar. This makes fine flavored pastry.

If you have fresh buttermilk, use 2 cups of the mild to make a buttermilk custard pie just as you would custard pie. I always add 3 tablespoons of flour, sifted with the sugar that I use, in making both custard and buttermilk pies.

C.D.W
(Submitted to Capper's Weekly, which is still in publication today.)