Cobbler & Pie Crusts

PIE CRUST

2 cups all-purpose flour

I teaspoon salt

3/4 cup butter or shortening

6 tablespoons cold water

Mix salt and flour. Add butter, blend with pastry knife. Begin adding cold water to make a soft dough. Roll out on floured board.

COBBLER CRUST

2 cups flour

1/z teaspoon salt

1 teaspoon baking powder

1 teaspoon sugar

6 tablespoons shortening

l/4 cup cold water

Mix dry ingredients, add shortening and cut in with two knives or pastry blender. Mixture should resemble coarse corn meal. Add cold water gradually to make a ball. Divide into two balls for top and bottom 9 x 13-inch cobbler crust. Roll out on floured surface with rolling pin. Place one crust in bottom of pan, add filling. Top with remaining crust or strips of crust in latticework pattern.