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Pie
Crust Mix
| 7 cups flour
4 tablespoons salt 2 cups shortening Sift flour, measure, add salt and sift again. Cut shortening into flour with pastry blender until crumbs are coarse and granular. Cover and store in refrigerator until ready to use. TWO-CRUST PIE: 2½ cups mix with
enough cold water to hold dough in a ball.
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