Blend with hands:

1 cup flour

2 Tbsp. Powdered sugar

1/2 cup soft butter

Pat evenly in 9″ pie plate. Prick with a fork. Bake at 425* for 10 minutes or until lightly browned. Don’t use fresh fruits that are juicy, in the pie crust as it will become soggy. Very good for cream pies.

Nelda Gilmore-Chase