2 1/2 c. flour
1/4 c. water
1/2 c. sugar
1 tbsp. flour
1/2 stick butter
1/4 tsp. cinnamon
1 c. solid shortening
Pinch of salt
Squeeze of lemon juice
1 1/2 c. currants
1/2 c. water

Mix with pastry blender flour, water and shortening. Roll out in 2 batches. Place 1 crust in bottom of jelly roll type pan 15 x 10 1/2 inches. Add following filling, cook above ingredients until sauce thickens. Add to crust, place second crust on top of mixture and seal pastry edges in usual manners.

Trim excess crust. Score top crust with knife in squares serving sizelines, brush top with milk and sprinkle sugar on top. Bake in hot oven at 450 degrees for 25-30 minutes.