to double its thickness, and be in light,
flaky, tender layers. The novice must learn to handle it lightly and
as little as possible in rolling and turning. All materials should be
cold and pastry is improved if put into the icebox as soon as made and
allowed to stand several hours before using.

Pastry flour is better than bread flour for pie crust.

PLAIN PASTRY

This recipe is for one large pie with top and bottom crust.

2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/2 cup shortening
Cold water

Sift together flour, baking powder and salt; add shortening and rub in
very lightly with tips of fingers. Add cold water very slowly, enough
to hold dough together (do not work or knead dough). Divide in halves;
roll out one part very thin on floured board, and use for bottom
crust. After pie is filled roll out other part for top. Place loosely
over pie, bringing pastry well over edge of pie plate. Trim off extra
paste. Press edges of pastry with fork. Prick or cut two or three
slashes in top of pie crust and bake in hot oven.

RICH PASTRY

2 cups pastry flour
1/2 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
2/3 cup shortening
Cold water

Sift flour, baking powder and salt; add half the shortening and rub in
lightly with fingers; add water slowly until of right consistency to
roll out. Divide in halves; roll out one half very thin; put on in
small pieces half remaining shortening; fold upper and lower edges in
to center; fold sides in to center; fold sides to center again; roll
out thin and put on pie plate. Repeat with other half for top crust.

APPLE PIE

1-1/2 cups flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1 tablespoon butter

Sift flour, baking powder and salt; add shortening and rub in very
lightly; add just enough cold water to hold dough together. Roll half
out on floured board, line bottom of pie plate; fill in apples, which
have been washed, pared and cut into thin slices; sprinkle with sugar
and dot with small pieces of butter; flavor with cinnamon or nutmeg;
wet edges of crust with cold water; roll out remainder of pastry;
cover pie, pressing edges tightly together. Trim off extra paste.
Prick top of crust with fork or knife and bake in moderate oven 30
minutes. Sprinkle with powdered sugar and serve hot.

PUMPKIN PIE

2 cups stewed and stra