Sift together salt and flour. Mix ice water and oil; add all at once to flour. Stir slightly; form into a ball; flatten. (Separate into 2 parts for double crust.) Roll between two 12-inch squares of waxed paper. When rolled to edge of paper, dough will be correct thickness for crust. Peel off top sheet of paper and fit dough, paper side up, into pie pan. Remove paper. Finish pie shell as necessary for type of pie being prepared. Double proportions make enough for two 8-inch or 9-inch double-crust pies.

Mrs David Henderson (Grace)

Marvell, Ar

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,