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Puff Paste

One quart of flour, one pint of butter, or butter and lard half and half, a pinch of salt, one and one-quarter cupfuls of cold water. Sprinkle the salt in the flour and with the hands mix in quickly the shortening until all is smooth. Mix the cold water quickly as possible and roll out and fit to a pie plate. The flour on the crust is all that is needed to prevent the crust from sticking; cut off evenly around the edge of plate-gather up the scraps and make another sheet for the top of the pie and roll out the upper sheet a little thinner than the under crust, lap one half over the other and cut four or five small slits at the center. Fill the pie with prepared filling, wet the edge of the rim to prevent the juices from running out, lay the upper crust across the center of the pie, turn back the half that is lapped, slightly press the edges down with your thumb, dipping occasionally into flour to prevent sticking. Bake to a light brown.