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Newspaper Page Text
This is blackberry pie season
the timevwhen the small boy begs
blackberry pie between meals and
the big boy snitches blackberry pie
from the ice chest for the midnight
Here is the recipe for real good,
summery blackberry pie:
The crust should be firm, yet rich
and tender. To make a paste of this
quality, measure 2 quarts of pastry
flour, cup lard, y2 cup butter. Chill
these ingredients and have a cup of
ice water at hand.
Sift y2 teaspoon of salt with the
flour, chop in the lard, mix to a very
stiff dough with a little water, then
Chop in the butter and set on the ice
three hours. Roll out on a well
floured board to inch in thickness.
Line a deep pie plate with the paste.
Wash 1 quart of fine ripe black
berries and dredge with flour.
Mix with 1 heaping cup of sugar
and spread over the paste-lined plate.