Fluffo's Extra Sure Pie Crust

Preheat Oven


MIX  Combine 2 cups sifted regular flour and 1 teaspoon salt.  With pastry blender or two knives, cute 3/4 cup Fluffo into flour until particles are pea-sized.  Sprinkle with 1/4 cup water, toss with fork. (For an extra golden, extra rich pie crust, increase quantity of Fluffo to 1 cup)


FORM   Form dough into ball with hands.  Divide in half.  Press each ball into flat circle with smooth edges.
ROLL  Flour rolling surface and pin.  Roll dough with sort light strokes to circle 1 1/2: larger than inverted pie plate, lift dough once or twice to re-flour rolling surface.
FIT  Fold dough in half.  Center fold across plate.  Unfold dough.  Lift up edges and fit dough to plate.


FINISH
Double crust pie:  Trim edge even with plate.  Roll out top crust.  Add filling: cover with top crust.  Trim 1/2" beyond plate.  Fold top edge under bottom crust and press together to seal.  Flute with fingers or fork.  Prick or slit top. Bake according to filling directions.


2 Single crust pies:  Trim edge 1/2" beyond edge of plate. Fold under to make double-thickness of dough on top of rim.  Flute with fingers or fork pressing dough firmly to rim of plate.  To bake with filling: fill and bake according to filling directions.  To bake without filling: Prick bottom and sides thoroughly with fork.  Bake at 425 for 10 to 11 minutes, until golden brown.

This appears to be on paper from the packaging for Fluffo.  I didn't know what Fluffo was, so I researched it a little bit.   As it turns out it was the modern shortening of the 1950’s created by Procter & Gamble.  It had a golden yellow color instead of white that other shortening brands were known for.  The color was attributed  to the carotene content it had.  Instead of frying food to an uneventful golden yellow, using Fluffo enhanced that golden yellow color.  For baking, Fluffo helped to make lighter cakes and a flaky, lighter tasting, and golden pie crust than the competition.  Although it looked like butter or margarine, Fluffo wasn’t a table spread. (from advertising information)

Why do you think she kept this particular recipe?     I can only guess that she cut it off the packaging in the 1950's to save time making crusts, but I have my doubts that she referred to it very much when she made pie crusts.  It is an interesting history lesson.