8 oz. (2 c.) flour
1/2 tsp. salt
2 oz. (1/4 c. butter)
2 oz. (1/4 c.) shortening
3 to 4 tbsp. iced water

Sift flour and salt together. Add butter and shortening and cut into small pieces with knife. With fingertips, rub shortening into flour until mixed (resembles coarse bread crumbs). Add 3 tablespoons water and mix into flour with knife. Knead dough with hands until smooth. Add more water if dough is too dry. Form into ball, wrap in greaseproof paper and chill 30 minutes in refrigerator.

FILLING:

6 tbsp. dark treacle or molasses
4 tbsp. golden (light) corn syrup
1 lemon, grated rind and juice
2 c. fresh white bread crumbs
Custard or vanilla ice cream

Combine together treacle or molasses, syrup, lemon rind and lemon juice in pan. Cook over moderate heat, stirring often for 2 minutes until mixture is thinned slightly. Remove from heat.

Place shortcrust pastry in a 1x9 inch flan dish and trim edges, retaining the trimmings. Sprinkle bread crumbs over the pastry. Pour treacle mixture over the bread crumbs.

On slightly floured board roll out trimmings. Cut dough into 9 x 1/2 inch strips. Moisten end and lay across pie to form lattice design. Trim ends and press on to flan case.