This is the first easy flaky pie crust recipe I ever came across. The ingredients can be doubled for a double crust. If doubling use 5 to 7 tablespoons of ice water. I found the original recipe in an old family cookbook that has long since been lost.
This is a step by step recipe to create a stable sweet meringue for virtually any type of pie, enough to cover a 9 inch pie well. If you use the lower sugar amount with the cornstarch mixture this meringue is almost guaranteed not to weep. The original recipe came from my paternal grandmother, Eva Winston Conley of west Texas. She also taught me how to properly crack a raw egg and separate it.
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