1/3 c. less 1 tbsp. Spry
1/2 tsp. salt
3 tbsp. boiling water
1 tsp. milk
1 1/2 c. sifted all purpose flour

Put Spry and salt in mixing bowl. Add boiling water and milk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Add flour and stir quickly into a dough. Shape into a smooth, flat round. Roll between 2 (12") squares of waxed paper into a circle 1/8" thick and about size of paper. Peel off the top paper, place pastry in 9" pie pan, pastry next to pan. Peel off paper, fit pastry into pan, trim 1/2" beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork (baked shells only). Bake in hot oven, 450 degrees, 14 to 19 minutes. Cool. Fill with favorite chiffon filling; or use as pie shell for other 1 crust pies.