★ Pastry for One Large Pie

Ingredients

• 2 1/2 cups flour
• 1/3 cup of cooking oil 1-1 1/2 teaspn
• 1 1/2 teaspn
• 1/3 farina may be used in crust
• 2 1/3 cupfuls
• lemon juice

Directions

1. 2½ cups flour, salt large ⅓ cup of cooking oil 1-1½ teaspn. lemon juice ice water

2. Have all ingredients as nearly ice cold as possible. Dip the flour lightly into the cup with a spoon, do not shake it down. Mix salt with flour; pour oil over and chop it in with a spoon; do not mix much. Put the lemon juice in a cup, add water to make ¼ of a cup, and pour over the flour and oil mixture, adding enough more water to make a rather soft dough; chop all together with a spoon, press into a mass without kneading, roll out without mixing on a well floured board, with a well floured rolling pin. A little more oil will be required when lemon juice is not used.

3. Nut or olive oil may be substituted for cooking oil, with a slightly smaller proportion of olive oil. Olive oil does not, of course, harmonize as well in flavor with all fillings as the others.

4. ⅓ farina may be used in crust, with less shortening.

5. In mixing crust for several pies at once, not quite so large a quantity will be required for each.

6. Keep crust that is left each time well covered in a cool place and when making pies again, chop or grind it and mix it with the flour before adding the oil. It will make the new crust more flaky.

7. “=Pie Flakes=”

8. Mix flour, salt and oil for a quantity of pies. Put into a large, close covered jar (or tin pail lined with waxed paper) and set in cold place. To make a pie, take out about 2⅓ cupfuls, add water and mix and roll as usual.