Double Crust: In bowl mix 2 cups minus 2 tablespoons unsifted flour and 1/4 teaspoon salt. With pastry blender or 2 knives cut in 2/3 cup butter until fine crumbs form. Sprinkle 3 tablespoons cold (ice water) over mixture; blend well. Press firmly into a ball. Divide and put on a board with floured wax paper around it. Roll to desired thickness. Place in pan and put fruit in it. Add top crust with slits in it and flute edges.

Bake in 400 degree oven for 20 minutes. Then turn to 350 degrees for 15 minutes or until the crust is golden brown.

Single Crust: Use 1 1/4 cups unsifted flour, 1/8 teaspoon salt, 1/2 cup Mazola butter and 2 tablespoons cold water. For prebaked pie shell, prick thoroughly and bake at 450 degrees for 12-15 minutes or until golden brown.