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Fruit Pie

Pie Crust
2 cups Flour
1/2 tsp. Salt
2/3 cup Shortening
5 to 7 tbs.Water


Filling:
2 cans Fruit Pie Filling


Mix flour and salt
Cut in shortening till pieces are the size of small peas. (Early June Variety)
Sprinkle 1 tbs. water over part of mixture. Gently toss with fork.
Repeat till all is moist. (or let rain take care of it)
Form into a ball. Divide in half. (Not you, the ball of dough)
Roll out one half on a floured surface.
Fit pastry in a small frying pan. (less than 12” diameter, without handle)
Add 2 cans of fruit pie filling. (don’t over fill)
Roll out second half, Cut into strips. Pattice-top of the pie. (Martha Stuart would be proud)
Cook in a 12” Dutch oven until hot and the crust is brown.



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