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Oleo Pastry (Margarine)


      2 c  lightly spooned flour

      1 t  salt

      1 T  sugar

     12 T  oleo

    1/4 c  cold water

Sift together flour, salt & sugar.  Cut half the mixture into the

oleo with a pastry blender or two table knives until the mixture

resembles cornmeal.  Cut the rest of the oleo until it resembles small

peas.  This makes a flakier crust.  Sprinkle the mixture with water,

adding enough extra to make pastry hold together.  Use a pastry blender

or fork because the heat of your hands will tned to melt the oleo.  Mix

just to moisten & form into a ball.  Let stand in the icebox for a few

minutes while you prepare the pie filling ingredients.  Or, wrap in

plastic & chill several hours or overnight.


ROLLING OUT: Divide the dough in half.  Roll bottom crust on a lightly

floured pastry cloth.  Roll out at least 1 inch wider than pie pan.  If

crust breaks, gently pinch together with fingers.  Always roll from

center outward.  Place in pie pan.


Blue Ribbon Pies

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