Measure and sift the flours into a mixing bowl, add the shortening and cut through until very fine, then add salt, milk or water, mix into smooth dough and work off in the usual way.

Rolled Oats Pastry

1 Cup Boiling Water.

2 Cups Ground Rolled Oats 1/2 Teaspoon Salt.

1 Teaspoon Fat.

Pour water over the oats. Add salt and fat; mix thoroughly, cool, roll very thin, cover inverted pie pan with dough and bake in hot oven.

Oatmeal Pastry

2 Cups Finely Ground Oatmeal 1 Cup Boiling Water.

Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the mixture. Bake in hot oven. Fill with apricot marmalade or other thick mixture. If desired spread a meringue on top and brown in the oven.

Wheatless Pie Crust

4 Cups Barley Flour.

3 Cups Rye Flour.

3/4 Cup White Corn Flour 1 1/2 Cup Shortening 1 Cup Milk or Water 1 Teaspoon Salt.

Measure the dry ingredients and mix together, add the shortening and cut through until very fine, add the milk or water and mix quickly without overworking. Use in the same way as ordinary pie crust.

Wheatless Pie Crust With Barley Flour

3 1/2 Cups Barley Flour 1/2 Cup White Corn Flour 3/4 Cup Shortening 1/2 Teaspoon Salt 1 Cup Milk or Water.

Measure the dry ingredients and mix together, add the shortening and cut through until very fine, add the milk or water and mix quickly without overworking. Use in the same way as ordinary pie crust.