Flaky Pie Crust (amish Cooking)

I doubt, indeed, whether we have any warrant for saying that a man can possibly be converted without being consecrated to God!... If he was not consecrated to God in the very day that he was converted and born again, I do not know what conversion means. Are not men in danger of undervaluing and underrating the immense blessedness of conversion? Are they not, when they urge on believers the “higher life” as a second conversion, underrating the length, and breadth, and depth, and height, of that great first chapter which Scripture calls the new birth, the new creation, the spiritual resurrection? I may be mistaken. But I have sometimes thought, while reading the strong language used by many about “consecration,” in the last few years, that those who use it must have had preciously a singularly low and inadequate view of “conversion,” if indeed they knew anything about conversion at all. In short, I have almost suspected that when they were consecrated, they were in reality converted for the first time.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Crust-, Pie	1	Servings

INGREDIENTS

2	c	Sifted whole wheat flour
1	t	Salt
2	T	Wheat germ
3/4	c	Margarine
4	T	Ice water, 4-5 tablespoons

INSTRUCTIONS

Combine the flour with the salt in a medium sized bowl, then add the
wheat germ. With a pastry blender, cut in the margarine. Sprinkle the
ice water over the pastry and mix it with a fork. The pastry should  be
just moist enough to hold together.  This dough handles like any other
using white flour, but it's far more  nutritious.  Recipe by: Amish
Cooking, Herald Press, ISBN 0-8361-3600-4  Posted to MC-Recipe Digest
V1 #826 by 4paws@netrax.net  (Shermeyer-Gail) on Oct 04, 1997

A Message from our Provider:

“We simply prepare ourselves. God fills us.”