Apple Pie

• 8 c. flour
• 2 tsp. salt
• 2 1/2 c. fat

Sift flour, measure and add salt; blend in fat. Store in covered container in a cool place. Use 1 c. mix for each crust. (2 c. for a top and bottom crust pie.) Add just enough water to hold dough together, or about 2 Tbsp. to each cup of mix. If lard is used, reduce fat to 2 c.