{"id":7964,"slug":"pie-crust","title":"PIE CRUST","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and a half matzoth","one tablespoon of fat","one-half cup of matzoth meal","two eggs","two tablespoons of sugar","one-eighth teaspoon of salt"],"ingredients_norm":["and half matzo","fat","matzo meal","egg","sugar","eighth teaspoon of salt"],"steps":["Soak one and a half matzoth and press dry.","Heat one tablespoon of fat and add the soaked matzoth.","When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix well.","Press into pie-plate with hands, as it is impossible to roll the dough. Have dough one-quarter inch thick."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w111:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"70602018322289381a8028fe2e5d00d5c9c269561e0ba2fec915bfb1e84c1b94","created_at":"2026-08-02T17:06:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pie-crust"}