2 c. flour
Pinch of salt
2/3 c. Crisco
2 egg whites
1/2 c. buttermilk

Cut Crisco into flour and salt. Beat egg whites until stiff but not dry. Fold into flour mixture, fold buttermilk into mixture.

Form into 2 balls, dust with flour. Roll in wax paper. Refrigerate 2 hours. Roll dough into 6 inch circle, fill with fruit and fry in hot oil. Makes approximately 20 pies.