2 lbs. prunes
4 c. flour
3/4 c. Crisco
3/4 c. butter, very cold
Dash of salt
Ice water
2 c. confectioners' sugar (or more)

Cook prunes until very soft. Lemon juice or sugar may be added to taste. Remove pits and set aside to cool.

In a large bowl, cut Crisco and butter into flour as for pie crust. When mixture is about pea-sized, gradually add ice water until consistency is suitable for rolling. Divide in half and roll to fit jelly roll pan extending dough slightly over edge of pan. Spread prunes evenly. Add top crust and flute edges to seal. Prick top with fork, making several rows of fork marks. Bake at 400 degrees for about 30 minutes until light brown. When thoroughly cool, frost with confectioners' sugar dissolved until smooth in a small quantity of milk or water. Allow icing to harden before serving.