1-1/2 c. flour
1 tsp. salt
1/3 c. shortening
1/4 to 3/8 c. water
Sift the flour and salt into a mixing bowl. Chop the shortening into the
flour with knives. When the fat has been chopped into pieces the size
of a small pea, add sufficient cold water to make all the particles
adhere, mixing them together with a case knife. There should not be
enough water added to make the paste stick to either the bowl or the
knife. Divide the mass into halves and press each into a round piece
with the fingers. Flour the board slightly and roll out about 1/8 inch
thick for the pie crust.
32. ECONOMY PASTE.--When both wheat flour and fat must be saved, economy
paste should be tried. Barley flour is substituted for part of the wheat
flour, and this with the wheat makes an excellent combination.