This recipe was written on an index card and found in a large collection, date unknown. One side of the card has the pie shell recipe, the other side has the custard filling recipe. I’ve typed both below along with scanned copies of both sides.
Pie Shell
6 c flour
2 c lard
Cut lard into flour (should be like corn meal)
Break 1 egg in measuring cup and finish filling cup with cold tap water. (now add salt if desired).
Mix and add to flour mixture & work to form a ball. Do not add more water unless absolutely necessary. Do not work more flour in.
Makes 6 large shells.
Custard Pie
375° for 30 to 40 min.
(Use deep pie pan) 9″ shell
4 eggs, beat thoroughly with electric beater.
Add 3/4 c. sugar & beat till dissolved.
Add 1/2 tsp vanilla and 1/2 tsp lemon extract, beat.
Add 3 c. scalded milk, cooled slightly and stir. – Dash of nutmeg.
Pour into pie shell.
If knife comes out clean pie is done.
Do not put in refrigerator or pie will get watery–also too hot an oven or too much sugar may make it watery.