Here are pages 12, 13, 14 and 15 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Two-Crust Pies” Recipe Section.

To review all recipes and pages in this cookbook, simply visit the Spry: What Shall I Cook Today? Category and click on a page title to review that section. There are scans available of each page, just click the images to view a full size copy.

TWO-CRUST PIES

Pie Crust

2 1/2 cups sifted flour
1 teaspoon salt
3/4 cup Spry
5 tablespoons cold water (about)

Sift flour and salt together . . . Add 1/2 of Spry to flour. Cut in with pastry blender or two knives until mixture looks like meal. Add remaining Spry and continue cutting until particles are size of a navy bean . . . Sprinkle water, 1 tablespoon at a time, over mixture. With a fork, work lightly together until all particles are moistened and in small lumps. Add just enough water to moisten. Press dampened particles together into a ball. Do not handle dough any more than necessary . . . Makes 1 two-crust 9-inch pie . . . To make a two-crust pie with Spry Pastry Mix, use 2 1/2 cups of the mix (see page 23).

Roll Pastry Lightly

Roll dough lightly, rolling upwards from one edge to the opposite and back again. Roll dough uniformly thin (1/8-inch thick). Occasionally lift dough with spatula and sprinkle board with flour. Never turn dough while rolling. For lower crust, roll dough about 2 1/2 inches larger than pie plate.

Your favorite pies will taste better with tender, flaky Spry pastry.

Pat into Pan to Force Out Air

Fit dough into pie plate and let relax a few minutes. Pat pastry with ball of dough to exclude air; start from center and work out to edges, occasionally dipping ball of dough in flour. Trim crust even with edge of plate.

Seal Rim of Pie Firmly

Moisten edge of lower crust. Adjust top crust over filling. Fold top crust under lower crust. Seal edges firmly with tines of fork to keep in juices.

Spicy Apple Pie

Try maple sugar with cinnamon, or brown sugar with allspice.

8 large tart apples, sliced thin
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon juice
1 tablespoon butter

For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with sliced apples . . . Mix sugar, spices, salt, and lemon juice. Sprinkle over apples. Dot with butter. Moisten edge of pie crust with water . . . Fit top crust over apples and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Blueberry Nectar Pie

Brown sugar and vinegar add zestful flavor to the berries.

1 quart blueberries
2 1/2 tablespoons quick-cooking tapioca
2/3 cup granulated sugar
1/4 teaspoon salt
1 tablespoon vinegar or lemon juice
1/2 cup brown sugar, firmly packed
1 tablespoon butter

Mix blueberries, tapioca, granulated sugar, salt, and vinegar and let stand while pastry is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with berries, sprinkle with brown sugar, and dot with butter. Adjust top crust and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Rhubarb and Pineapple Pie

A delicious fruit pie for early spring.

4 cups rhubarb, sliced
1 to 1 1/4 cups sugar
1 tablespoon quick-cooking tapioca
1 cup crushed pineapple

Combine rhubarb, sugar, and tapioca. Let stand while pie crust is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with rhubarb, sprinkle with pineapple, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Concord Grape Pie

A pie that brings “oh’s and ah’s” of delight.

4 cups Concord grapes
1 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon cloves

Slip grapes from skins. Steam pulp in double boiler for 20 minutes. Press through coarse sieve to remove seeds. Add strained pulp to skins . . . Combine sugar, salt, tapioca, and cloves; add to grapes. Let stand while crust is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate . . . Fill pie shell with grape mixture, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Turnovers

1 cup creamed meat or seasoned force-meat or sugared chopped fruit or jam.

For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough 1/8-inch thick and cut in 3-inch squares, place 1 spoonful meat or fruit or jam in center, fold over, seal edges, and prick tops. Bake in hot oven (425°F.) 15 to 20 minutes . . Makes 2 dozen.

Cranberry Apple Pie

A lacy lattice of pastry strips makes an attractive top for fruit pies.

2 1/2 cups cranberries, chopped
1 1/2 cups apples, chopped
1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
3 tablespoons water

Combine cranberries, apples, sugar, tapioca, and water. Let stand while rolling pastry . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll 1/2 of dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) Roll remaining half of dough and make lattice top . . . Cut dough in narrow strips 1/4-inch wide . . . Fill pie shell with fruit mixture. Place pastry strips on top of filling, crisscrossing strips to make attractive open top. Moisten edge of pie; place strip of dough around rim to hold strips in place. Pinch into a fluted rim or press together with tines of fork . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Deep-dish Peach Pie

Make flaky deep-dish pies with the season’s fresh fruits and berries. Try blueberries, cherries, and apples.

10 to 12 ripe peaches, pared and sliced
1 tablespoon lemon juice
1/4 teaspoon almond extract
2/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
1/8 teaspoon salt
1 tablespoon quick-cooking tapioca
1 tablespoon butter

Combine peaches, lemon juice, almond extract, sugars, salt, and tapioca. Mix together thoroughly and let stand while rolling pastry. For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23) . . . Arrange peaches in baking dish greased with Spry. Dot with butter . . . Roll dough 1/4-inch thick and of a size to cover baking dish, allowing 1 inch all around. Fold in half, cut several 1/2-inch slits on fold. Place pastry over peaches in baking dish, unfold, turn edge under and press on rim all around dish . . . Bake in hot oven (425°F.) 35 to 45 minutes.

Easy Mince Pie

For new flavor in mince pie, mix a few canned blackberries with mincemeat.

2 cups green tomatoes, chopped
2 cups apple, chopped
1/2 cup raisins, chopped
1 cup brown sugar, firmly packed
1 tablespoon butter
3 tablespoons vinegar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt

Mix all ingredients well and boil gently for 25 minutes. Cool . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9–inch pie plate. (See Two-crust Pies, page 13.) Fill pie shell with cooled mixture, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes.

Canned Fruit Pies

3 cups canned fruit, drained
1 cup fruit juice
Sugar (for desired sweetness)
3 tablespoons quick-cooking tapioca

Combine fruit, fruit juice, sugar, and tapioca. Let stand while pie crust is being made . . . For pastry, use 1 recipe Pie Crust (page 13) or 2 1/2 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See Two-crust Pies, page 13.) . . . Fill pie shell with fruit, adjust top crust, and seal edge of pie. (See Two-crust Pies, page 13.) . . . Bake in hot oven (425°F.) 30 to 40 minutes . . . Use part brown sugar for a nice flavor variation.

All measurements in this book are level