4 c. flour (any kind)
2 egg whites, beaten
1 c. buttermilk
1 c. Crisco shortening
1 tsp. salt

Mix all ingredients. Pinch off enough to make each pie. Can roll out and stack on top of each other for a number of pies. Then you are through with the dough. Dough will keep for several days in refrigerator. Fill each with peaches, pears, raisin, apricot, pineapple, etc. Cook dry fruit in a pot with enough water to cover. When almost done, add sugar. Thicken with cornstarch or flour mixed in a cup of mild or water. Drain pineapple leaving enough liquid to cook on top of stove. Add sugar, flour and a small amount of butter. Then cool. Dough can be used for plate pies also.