From “ThePurity Cookbook” circa 1937
- 1 cup rhubarb
- 1 cup seeded raisins
- 1 cup white sugar
- 2 tbsp lemon juice
- Grated rind of 1 lemon
- 1 egg
- 3 cups flour
- 1/2 tsp salt
- 1 cup shortening
- 1 cup cold water
- Sift flour with salt, and cut in half the shortening until mixture is like fine meal; add water gradually, and mix thoroughly, using less than 1 cup of water if possible.
- Turn out on board covered with very light sifting of flour and roll to 1/4-inch thickness.
- Spread remaining shortening on rolled dough; fold dough over 3 times and roll again to required thickness. Always keep dough at the crumbly stage. A dough heavy with water will not flake up in the oven.
Chop rhubarb and raisins finely; add sugar, lemon juice and rind, and well-beaten egg.
Bake between two crusts in hot oven of 450 degrees for 10 minutes; then reduce temperature to 350 degrees until baked.