Use this pie shell recipe with the Summer Salad Pie, or any other recipe you’d like.

• 1 cup Gold Medal Flour (regular or Wondra)
• 1/2 tsp. salt
• 1/3 cup plus 1 tbsp. shortening or 1/3 cup lard
• 1/2 cup shredded sharp Cheddar cheese
• 2 tbsp. water

Heat oven to 475°. Mix flour and salt. Cut in shortening thoroughly . Stir in cheese. Sprinkle water gradually over mixture, 1 tbsp. at a time, tossing lightly with a fork after each addition. (If dough appears dry, a few drops of water may be added.) Gather dough into a ball. On a lightly floured cloth-covered board, roll out 1″ larger than 9″ pie pan. Ease into pan; flute and prick pastry. Bake 8 to 10 min.; cool.