Pie Pastry Dough Recipe

By Karen Keb
Published on November 29, 2011
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Karen Keb
A cherry pie, made with Margaret Rudkin's Pepperidge Farm Plain Pastry, cools before serving.

I had no idea that the Pepperidge Farm Co. – the one we all associate with packaged bread, cookies, crackers and pastry – actually had a real person and story behind it. When I obtained a circa 1960s copy of The Margaret Rudkin Pepperidge Farm Cookbook and read Mrs. Rudkin’s story, I couldn’t put it down.

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Kitchen Gems: Vintage Cookbooks

Beginning in the 1930s, she became intensely interested in proper nutrition and began baking 100-percent whole-wheat bread, which at the time, no one thought could be made palatable. When she mentioned it to her doctor and provided a sample, he immediately ordered some for his patients, even though she wasn’t selling it. Her bread became immensely popular in her Connecticut town, and eventually throughout the country.

Try one of Margaret Rudkin’s classics with the Pie Pastry Dough Recipe below.

Pie Pastry Dough

From The Margaret Rudkin Pepperidge Farm Cookbook (1963)

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