|Flour||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Egg||1 , slightly beaten|
|Baking powder||1 Teaspoon|
|Sugar||4 Cup (64 tbs)|
Mix and sift flour, baking powder and sugar.
Add shortening and milk.
Stir in egg, mixing only enough to make soft dough.
Roll out and fit into flan dish, or straight sided shallow casserole dish.
Bake at 400° F. until lightly brown.
FILLING One quart sealer of any fruit or fresh fruit.
Drain syrup from preserved fruit and add enough water to make 2 cups.
Use either Jello or gelatine to make one pint.
Stir in fruit when jelly begins to thicken.
Pour into pastry and let set.