Plain -

1 1/2 cups flour 1/2 teaspoon salt

1/2 cup shortening

3 to 4 tablespoons cold water

Sift flour and salt. Mix in fat with fork or finger-tips until the mixture has about the consistency of corn-meal. Add water gradually, tossing the moistened lumps of dough aside, so that the water may reach the dry material. When the dough clings together so that the bowl is clean, chill, remove two-thirds of it to a slightly floured board and roll out, keeping the paste as nearly circular as possible. Use this for the lower crust. For the top crust of a two-crust pie, use the remaining paste with the trimmings of the lower crust. This amount should make two shells of medium size, or one two-crust pie.

With Vegetable Oil - Use oil in the proportion of 1/2 cup oil to 2 1/4 cups flour with 1 teaspoon baking powder. Mix the shortening into the sifted dry ingredients with a fork. Less water is necessary to make the dough cling together. Otherwise the method is the same.

With Hot Water - No. 1.

1 1/2 cups flour

1/3 teaspoon baking powder

1/2 teaspoon salt

1/2 cup shortening

4 tablespoons boiling water

Sift flour, baking powder and salt. Mix in fat with fork or finger tips and stir in the boiling water. Cool before rolling.

No. 2.

1 1/2 cups flour

1/3 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons boiling water 1/2 cup shortening

Pour the boiling water over the fat and beat with a fork until it becomes a smooth liquid. Sift the flour, baking powder and salt into this mixture. Stir together, chill and roll out. This mixture keeps well in the refrigerator.