Press "Enter" to skip to content

Recipes from 40 years in the Gazette-Journal


Emma Daniels


1 c. flour

½ tsp. salt

Piece of shortening size of an egg

Mix by hand until well blended. Add enough ice water, about ½ Tbs. at a time, until dough is ready for rolling. “I do not roll mine.” Take about half the dough and place in pie pan and mash with hands until bottom and side of pie pan are covered. Crinkle top edge with fingers. Use balance of dough for another pie or use as cross strips on fruit pies. Cook in a 350°F. oven until brown. Fill with your favorite filling. These freeze well.

Lemon Filling

Juice of 1 lemon

1 c. sugar

3 egg yolks, beaten

3 tsp. cornstarch

½ stick butter

2 c. water

¼ tsp. salt

Mix all ingredients together in top of double boiler and cook until thick. Pour into cooked pie shell.


3 egg whites

¼ c. sugar

½ tsp. lemon juice

Dash of salt

Beat egg whites adding remaining ingredients and beat until foamy. Place on top of filling and bake in a 350...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.