2/3 c. + 2 tbsp. shortening or 2/3 c. lard
2 c. all-purpose flour
2 tsp. celery seed
1 tsp. salt
4-5 tbsp. water

Prepare celery seed pastry. Roll 2/3 of pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2-inches. Pour Chicken Filling (recipe in book) into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under, flute, cut slits into center to allow steam to escape. Cook, uncovered, in 425 degree oven until crust is brown 30-35 minutes.

Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons of water can be added in necessary). Gather pastry into a ball. If using self-rising flour, omit salt.