It’s Fair Week and for many it brings back fond memories of preparing exhibits, sweating through the judging, and then relaxing and enjoying the rest of what the fair had to offer. So in the spirit of Fair Week, this week’s cook column is presenting award-winning recipes from State Fairs across the nation. But don’t forget to attend the Humboldt County Fair this week. You never know where you might find your next favorite recipe, it might be waiting for you as one of the exhibits at the fair. True Butterscotch PieIowa State Fair,Louise Piper, Garner,midwestliving.comBaked Pastry Shell:1-1/4 cups all-purpose flour1/4 teaspoon salt1/3 cup shortening4 to 5 tablespoons cold water Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry.
