Single-crust pies were encouraged during the war because they used half as much shortening as a standard pie. Except for holidays, when an occasional double-crust pie recipe appeared, most dessert articles advised that “you don’t have to give up pie, just give up the top crust.” This “low-shortening” crust makes two single-crust pies or a double-crust one.
2¼ cups unsifted all-purpose flour
½ teaspoon salt
½ cup lard or vegetable shortening
4 to 5 tablespoons ice water
Preheat oven to 375°F. Combine flour and salt in a medium bowl. Cut in lard or shortening with a pastry blender or 2 knives until crumbs are size of a small pea.
Gradually add water, stirring with a fork just until mixture will form a ball. The less water used the better. Divide dough in half.
Roll out 1 ball of dough to an 11-inch round. Transfer to a 9-inch pie plate; turn under and flute edges. Pierce the bottom ten to twelve times with the tines of a fork. Repeat with remaining dough. Wrap and refrigerate for up to 5 days, or bake until golden, about 15 minutes—and fill, or cool, wrap, and store in a tin at room temperature for up to 1 week.
2 (9-inch) Pastry Shells
“Some things you’ll be missing on this Thanksgiving table. No oysters, no plum pudding, no ‘boiled-cider applesass.’ The mincemeat didn’t get a play this time, but there’s plenty just the same, and every single dish belongs.”—Ladies’ Home Journal, November 1944