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For Crust

Take 2 cups Five Roses flour in the sieve with 1 teaspoon salt, ¼ soda and cream of tartar. Sift this and mix well one small cup lard into it. Then mix with cold water soft enough to roll. Roll quite thin and cover well-greased pie plates. Fill the crusts with the berries. For top crusts roll remaining dough quite thin and cut in ⅛ inch strips. Cross the pies quite closely both ways, and bake until brown in a quick oven. These are delicious when served with whipped cream.