This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BUTTER CRUST

One and three-quarters cup flour
One-quarter lb. butter
One egg
Three tbsps. sugar

CREAM BUTTER and sugar, add slightly beaten egg. Add flour. Knead as little as possible until dough is mixed and smooth. Form into ball and refrigerate about an hour. Roll out after cutting in half to fit two 10-inch pie plates.