Take one-half as much shortening as flour. Rub the shortening into the flour and mix with cold water till very dry and stiff. For 1 pie with double crust take 1 cup flour and 1/2 cup shortening. - Mrs. G. R. Thornton, 306 S. 2nd Ave., Maywood, 111.

Variation I

For 2 pies mix together 2 cups flour, 4 tablespoons of lard and a pinch of salt. Mix in the lard, unmelted, using the hands; add about 1/2 cup of cold water, or enough to just about absorb the flour, but not to make a soft dough. Handle lightly, knead very little, roll bottom crust thicker than top. - Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111.

Baked Crust

Prepare pastry according to directions for apple pie. Invert a pie tin and cover with the paste. Prick all over with a fork and bake in a hot oven. Baked crusts may be filled with chocolate or cream filling, or cranberry, apple or other fruit sauce. Individual crusts may be filled with jam or jelly, as tarts. - Mrs. C. E. Rennaker, Chicago Ridge, 111.

Boiled Crust

Pass 6 oz. of flour, 1/2 teaspoon of baking powder, and a pinch of salt through a sieve. Rub in 3 oz. of butter, add a small teacup of milk, gradually, and mix into a stiff paste. roll out and use as directed. - Mrs. Roger Rawlings, Chicago Heights, 111.