Never Fail Pie Crust
From: Jan Bernard (December 1987)
Comments: Makes 5 to 6 single crusts

4 cups flour, 1 ¾ cup Crisco, 1 tsp salt, 1 tbsp sugar, 1 large egg, ½ cup cold water, 1 tbsp vinegar

Mix the ingredients listed. Put in the freezer if not used right away. Roll the dough as desired to create a pie crust shape.

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Blueberry Pie
From: Lucille Bernier

4 cups blueberries, 1 cup sugar, 3 tbsp quick cooking tapioca, ¼ tsp salt, ¼ tsp cinnamon, 2 tbsp butter, 2 tbsp sugar, 1 tsp lemon juice, pie shell

Combine blueberries, 1 cup sugar, tapioca, salt, and cinnamon. Place in pie shell. In a bowl, combine butter, remaining sugar, and lemon juice. Sprinkle over pie filling. Cover with pie crust, cutting slits in crust. Seal edges. Bake at 400oF for 45 minutes.

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Apple Crisp
From: Lucille Bernier

12 to 14 apples sliced, 1 ½ cups brown sugar, 1 cup sifted flour, 1 cup rolled oats, 1 tsp nutmeg, 1 tsp cinnamon, 2/3 cup melted margarine

Blend brown sugar, flour, oats, butter, and spices. Put on top of apples. Bake at 375oF for 30 minutes in an 8x8x2 inch pan.

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Rhubarb Pie
From: Lucille Bernier
Comments: Very good

9 inch pie pan, pie shell, 5 cups diced fresh rhubarb, 1 ¼ cups sugar, ¼ tsp salt,  ½ tsp cinnamon,  ¼ tsp nutmeg, 3 tbsp tapioca, 2 tbsp margarine, 1 tsp grated lemon

Add mixture to pie shell, then top with pie crust. Bake at 450oF for 15 minutes, then bake at 350oF for 30 minutes more.

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Pumpkin Pie
Written by: Celeste Bell

2 eggs (slightly beaten), 1 can (16 oz) Libby’s pumpkin, ¾ cup sugar, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground ginger ¼ tsp cloves, 13 oz evaporated milk, 1 9inch unbaked pie shell

Mix ingredients in order given. Pour into pie shell. Bake 15 minutes at 425oF. Reduce heat to 350oF for 45 minutes.