Ingredients:
1 ½ c flour
1 t salt
1 T margarine
½ c shortening or lard
5-6 T milk
Directions:
Blend all but milk with pastry blender until mealy and crumbly. Toss in milk with a fork adding milk until dough is so sticky it is hard to handle. Turn out on floured board. Turn to coat with flour. Shape into two balls. Roll out about 1/8 -1/4” thick. Makes a bottom and top crust for 8”-9” pie pan. When putting top crust on paint bottom edge with milk. This will help insure a tighter seal when you pinch the edges together.
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