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2 c. (1 lb.) lard, vegetable
shortening or all-purpose
6 c. sifted flour
1 Tbsp. salt

Sift together into a large bowl flour and salt. Cut
shortening in with pastry blender or two knives until pieces
are size of small peas. Store in covered bowl. Place in
refrigerator and use as needed. Will keep at least 1 month.
Yield: eight 8-inch or six 9-inch pie shells.
How to use: Before measuring for recipe, lightly mix by
tossing with fork. Lightly pile mix into measuring cup. Level
with knife.
One crust pies use 1 cup pastry with 2 to 3 tablespoons
water for 8-inch pie shells and use 1 1/4 cups mix with 2 to 3
tablespoons water for 9-inch shells. Two crust pies use 2 cups
mix with 3 to 5 tablespoons water for 9-inch 2 crust pie.
The one pound coffee can makes a good bread tin. Nut
cans do too.

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