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SHE’S a favorite with all visitors 4 NO DICE. Raade totes her out FRUIT BASKET PIE ( Yield: On* 9" PI*) For sure success, be sure to use Crisco and follow the easy Crisco pastry method given below. You can be sure of flaky, tender pastry—as digeidible as it is delicious! CUSCO'S SURC-FIRI PASTRY MiTHOO All Meamremenls Level It's flaky! It's tender! Its made (Ditk Crisco! Crisco—The One and Only— discovered this sure way to Perfect Pie Crust! At last! A fruit pie that's deliciously different! A tangy new blend of sweet, tart and juicy fruit—and a crust so mouth melting good it’ll make you starry-eyed with pride! Can you be sure? Yes, if you bake it the Crisco way! Why, with pure, all-vegetable Crisco and Crisco’s sure-fire pastry method given above, even a beginner can turn out flaky, tender pie crust every time! Digestible pie crust, too. You see, Crisco itself is digestible ... 9 out of.10 doctors say so. Why not enjoy the thrill of serving a perfect pie that’s all your own? You can, you know! Just remember—shortening is the most important ingredient in pie crust. So be sure to use Crisco, for Crisco is the finest shortening money can buy! Once you’ve baked a pie with Crisco and Crisco’s magic pastry method, you’ll know another reason why more women cook with Crisco than any other brand of shortening! 4% use Crisco /r , * Cokes aid ««■* 9* IT’S DIGESTIBLE! % cup Crises I t*o*puun mH 2V* cup* «Wtud fluur % cup water Sift flour and salt into bowl. Take out 4 cup flour. Cut Crisco (with knives, fork or a blender) into remaining flour until the pieces are the size of small peas. Mix water with flour to make paste. Add flour paste to Crisco-flour mixture. Mix and shape dough into a ball. Lightly roll half of dough to a circle 12 inches in diameter and 4 inch thick. Place in pie pan. Trim edges to 1 inch beyond rim. Fill with fruit filling. Roll out other half. Cut into strips about 1 inch wide. Draw a 10-inch circle on wax paper. Weave strips closely to gether over this circle. Place paper and pastry on top of fruit. Slide paper from under woven strips. Fold pastry up over rough edges and crimp. Bake in hot oven 425°F. for 15 minutes; reduce to 400°F. and bake until crust is brown. FRUIT FIL1INO 4 cup* drained sour 1 cup sugar cherries 2 tbsps. cornstarch 1 cup drained cubed 2 tbsps. flour canned pineapple % tsp. salt Drain fruits. Mix sugar, flour and corn starch. Combine with fruits, and place in pastry-lined pie plate.