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Crust for Meat Pie

13/4 cups flour 1 teaspoon salt 1/4 cup Argo or Kingsford's 4 teaspoons baking powder Cornstarch 1/4 cup Mazola 3/4 cup milk Sift together the dry ingredients, stir in the Mazola and enough milk to make a dough of the right consistency to roll out. Roll to one-half inch thickness, slash in the center and put on the pie. Moisten the edges and put a strip of the dough around the top to seal the pie, or cut it in biscuits, putting them on top of the pie, as close together as possible.