8 ozs. flour
5 ozs margarine
2 tablespoons sugar
2 dessert spoons water
Crumble margarine in the flour, add sugar to water, make a well in the flour and pour water-sugar mixture in and mix it into the flour and margarine until the dough is formed. Cool and later roll out to make pie crust for any kind of pies. For mince pies roll out, cut the pies out and press the dough into well-greased pie tins, put a teaspoonfull of mincemeat in and cover each pie with a lid of the pastry. Cut an air hole in the pie crust and bake in moderate oven) until pies are golden and pastry translucent
This is the recipe my mother used. She was given it by a Mrs McDonald who was a Gas Board Advisor, in the days when the Scottish Gas Board had ladies who came to your home to help with any problems you might have using a gas cooker, bought and fitted by the Gas Board.
This dates the recipe to around 1959 and the place as Barrhead, Renfrewshire.
By "a moderate oven" I have always assumed 180 degrees centigrade to be about right, and my mince pies turn out all right.