Sweet Tart Pastry

Radio, March 1968

1/2 cup soft margarine or butter
1/4 cup sugar
1 egg yolk
1 1/2 cup flour
2 tbsp milk

Beat butter, sugar til light
Beat in egg yolk - add flour then milk
Refrigerate 1 hour
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Roll out, cut, put in tart shells
Put in fridge 15 minutes
Bake in oven 10-15 minutes
Cool 5 min before taking them out of tart tins
Oven 375
Fill with anything required.  Do not put back in oven.

Pastry

4 crusts, 2 pies
1 cup lard
tsp salt
1 tsp baking powder
1/2 cup boiling water
3 cups flour

8 crusts, 4 pies
1 lb lard
2 tsp salt
2 tsp baking powder
1 cup boiling water
6 cups flour

Hot Water Pastry

1/2 cup shortening - creamed
1/2 tsp salt
1/4 cup boiling water
1 1/2 cups flour
1/2 tsp baking powder

Method:
Cream shortening until it is soft & mush.  Then put 1/2 tsp salt over shortening, sprinkle it all over it.  Then pour 1/4 cup boiling water over the creamed shortening & salt.  Mix until it is like grease.  Then add sifted flour & baking powder.  Mix together & then chill in refrigerator for 20 minutes.  Makes 2 crusts for pie.  Don't add any more water.  This will keep in fridge for couple of weeks.