1 1/2 quarts pastry flour 1 1/4 quarts white or yellow corn flour

4 teaspoons salt 2 3/4 cups hardened vegetable oil

Lard may be substituted by using two and two-thirds cups. Make as plain paste. Moisten just enough to form dough. The dough is more liable to tear in handling, but otherwise is no more difficult to handle than crust made of all wheat flour. Makes eight two-crust pies.