| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bake-shoppe, Pies & past | 6 | Servings | |
INGREDIENTS
| 2 | tb | Cornstarch |
| 3/4 | c | Sugar |
| 1 | c | Water |
| 1 | Box Jello | |
| 4 | c | Flour |
| 1 | c | Shortening |
| 1 | ts | Salt |
| 1 | Egg | |
| 1 | tb | Vinegar |
| Water; as needed |
INSTRUCTIONS
FOR THE CRUST Place first 3 ingredients in saucepan. Cook till boil and then add jello (flavor should be same as fruit) and boil till thickens. Pour in baked pie shell. FOR THE CRUST: Cut first 3 ingredients with pastry blender and add 1 egg, 1 tb. vinegar and enough water to make 1 cup liquid. Bake. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Mrs. W.J. Williams Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Apr 13, 1998
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