Here are pages 16, 17 and 18 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “One-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.

ONE-CRUST PIES

One-crust Pie or Baked Pie Shell

The “inside story” of a crisp, shapely pie shell. Try this method for a pie of which you may be justly proud.

1 1/4 cups sifted flour
1/2 teaspoon salt
1/3 cup Spry
3 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 lumps. Add just enough water to moisten. Press dampened particles together into a ball. Do not handle dough any more than necessary . . . To make a one-crust pie with Spry Pastry Mix, use 1 1/4 cups of the Mix (see page 23).

Prick Entire Surface of Dough before Lining Pie Pan

Roll dough lightly to 1/8-inch thickness and 3 inches larger than pie plate. Occasionally lift dough with spatula and sprinkle board with flour. Prick entire surface of dough with fork. This uniform pricking allows the pastry to lie flat in the pie pan, thus forcing out the air between pastry and pan and insuring a shapely baked shell.

Let Dough Relax in Pan

Sprinkle 1/2 teaspoon of flour on pie plate. Place dough in pan. Drop pan gently several times, turning to settle pastry in place and to exclude all air. Let stand at least 5 minutes to allow for shrinkage.

Flute Rim with Tips of Fingers

Trim pastry 1/2 inch larger than plate and turn back to make an upright rim. Flute rim by placing left index finger against inside of rim and pinching it on outside with tips of right thumb and index finger. Continue fluting around rim. Chill. Bake in very hot oven (450°F.) 15 minutes.

Cream Pie

A delicate creamy filling that melts in your mouth.

1 cup milk
1 cup light cream
3 tablespoons flour
1 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks, slightly beaten
1 teaspoon vanilla
1 Baked Pie Shell (page 16)

Scald milk and cream in top of double boiler. Combine flour, cornstarch, sugar, and salt, and mix together thoroughly. Add to scalded milk and cook 15 minutes, stirring constantly. The mixture should be thick and smooth . . . Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Cool and add vanilla . . . Pour filling into baked pie shell . . . Pile meringue lightly on top and bake as directed. (See Meringue, page 20.)

Banana Cream Pie: slice 2 bananas thin and arrange in baked shell. Pour Cream Pie filling over them, top with meringue, and bake as directed. (See Meringue, page 20.)

Coconut Cream Pie: add 1/2 cup coconut to Cream Pie filling; sprinkle 1/2 cup coconut over meringue before baking. (See Meringue, page 20.)

Lemon Meringue Pie

A glorious pie that’s worthy of a sonnet!

1/2 cup water
7 tablespoons cornstarch
1 1/2 cups water
1 1/4 cups sugar
3 egg yolks, slightly beaten
1 lemon (grated rind and juice)
1 tablespoon butter
1 Baked Pie Shell (page 16)

Mix 1/2 cup water and cornstarch to thin paste . . . Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes) . . . Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer . . . Add lemon rind and juice and butter and blend well . . . Cool and pour into pie shell . . . Top with meringue made with 3 egg whites, 9 tablespoons sugar, and 1 teaspoon lemon juice. (See Meringue, page 20.)

Butterscotch Pie

Velvety smooth filling in a tender, flaky shell.

1 cup brown sugar, firmly packed
1/4 cup water
1/4 cup butter
1 tablespoon light corn sirup
1 3/4 cups milk
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 egg yolks, slightly beaten
1 Baked Pie Shell (page 16)
1 cup heavy cream, whipped

Combine brown sugar, water, butter, and corn sirup, and cook until a small amount forms a hard ball in cold water (250°F.) . . . Scald milk in top of double boiler . . . Combine granulated sugar, cornstarch, flour, and salt, and mix together thoroughly. Add scalded milk gradually, stirring to mix thoroughly. Cook over hot water 15 minutes, stirring constantly. The mixture should be thick and smooth. Add hot butterscotch mixture and stir until very smooth . . . Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Cool and pour into baked pie shell. Pile unsweetened whipped cream lightly on top of filling around the rim of the pie to form a border . . . If preferred, the filling may be topped with a snowy covering of whipped cream. Or pile meringue lightly on top of filling and bake as directed. (See Meringue, page 20.)

Custard Pie

Try adding 1 cup coconut to custard before baking.

3 eggs and 2 egg yolks or 4 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
1 teaspoon vanilla
Nutmeg

For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See One-crust Pie, page 16.) . . . Beat eggs slightly and add sugar and salt . . . Add milk and vanilla . . . Strain custard mixture into unbaked pie shell and sprinkle with nutmeg . . . Bake in hot oven (450°F.) 30 to 40 minutes, or until knife inserted comes out clean.

Chocolate Crest Custard Pie: cook 1 ounce chocolate with 2 tablespoons water and 2 tablespoons sugar until very smooth. Spread on baked pie.

Chocolate Chiffon Pie

Chocolate–the favorite flavor–in an aristocrat of pies

1 tablespoon gelatin
1/4 cup cold milk
1 3/4 cups milk
3/4 cup sugar
2 ounces chocolate
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
1 Baked Pie Shell (page 16)
1 cup heavy cream, whipped

Soften gelatin in 1/4 cup cold milk . . . Combine 1 3/4 cups milk, sugar, and chocolate, and cook over low fire until very smooth . . . Pour over slightly beaten egg yolks and cook 1 minute longer. Remove from fire, pour over gelatin, and stir until dissolved. Cool . . . Fold in beaten egg whites . . . Pour into cooled baked pie shell . . . Top with whipped cream.

Spry stays sweet indefinitely on your pantry shelf. Never stiff or hard–always soft and creamy.

New England Squash Pie

Make it with pumpkin, if you prefer.

1 cup brown sugar, firmly packed
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon each cloves, nutmeg, allspice, ginger
1/4 teaspoon cinnamon
1 1/2 cups canned or cooked squash
1 egg, beaten
1 1/2 cups milk, scalded

For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23). Roll dough and line a 9-inch pie plate. (See One-crust Pie, page 16.) . . . Combine sugar, flour, salt, spices, and squash, and mix thoroughly . . . Add beaten egg and milk; cool . . . Pour squash mixture into unbaked pie shell . . . Bake in hot oven (450°F.) 30 to 40 minutes, or until knife inserted comes out clean.

Orange Coconut Pie

A proud dinner dessert.

1 tablespoon gelatin
1/4 cup cold milk
2 egg yolks, beaten
2/3 cup sugar
1/2 teaspoon salt
1 cup milk, scalded
1/2 cup orange juice
Grated rind 1 lemon
1 tablespoon lemon juice
2 egg whites, stiffly beaten
1 Baked Pie Shell (page 16)
Grated rind 2 oranges
1 cup coconut

Soften gelatin in cold milk . . . Beat egg yolks and add sugar and salt gradually . . . Pour hot milk slowly over egg yolks. Cook over hot water 5 minutes. Remove from fire, pour over gelatin, and stir until dissolved. Chill until thick . . . Add fruit juices and rind and mix well. Fold in beaten egg whites and chill; then pour into cooled baked pie shell . . . Rub orange rind and coconut together and sprinkle on top of pie.

You’ll say you never made such tender, flaky pastry as you get with Spry. You’ll marvel at the difference.