Mostly Butter Pie Crust Recipe

         
  1 3/4 c  flour
     10 T  butter,chilled
      3 T  shortening,chilled
    1/3 c  ice water
      1    egg,beaten

Blend flour & shortening until mixture resembles coarse meal.  Add a
little water & mix until dough just starts to come together.  Gather
into ball & divide in half.  Shape each half into a ball, flour lightly
& wrap in plastic.  If you are making one single-crust pie, freeze one
ball of pastry for another time.  Chill the pastry you are using for 2
hours.

Roll out pastry & ease into a 9" pie pan.  If you are making a double-
crust pie, roll out top crust.

TO BAKE BEFORE FILLING: Preheat oven to 425 degrees

Prick the bottom of dough evenly all over with the tines of a fork.
Cover the dough w/buttered foil, placing buttered side against the
bottom crust.  Fill with rice or beans.  These may be saved & used
again for baking unfilled pie shells.  Bake for 15 minutes, or until
set.  Remove foil, brush with egg & bake 5 minutes longer, or until
golden.  Let cool before filling.

Mother's Noodle Kugel
        
      1    butter
      8 oz cream cheese
      1 pt sour cream
      4    eggs
      6 T  sugar
      2 t  vanilla
    1/4 t  salt
           lemon juice,To Taste
      1 c  white raisins
           cinnamon and sugar
      1 dl cooked

Cream butter and cream cheese together, then add remaining
ingredients, one at a time, in the order listed.  blend well.  Pour in
a mold or 11x13 pan.  Sprinkle with cinnamon and sugar.  Bake at 350
degrees for 1 hour.  Serves 10-12

1983 Texas State Fair