1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water
Apple Pie Filling:
Use 6 cups peeled, cored thinly sliced apples; 1/2 to 3/4 cup sugar; and 2 tablespoons all-purpose flour.
Rhubarb Pie Filling:
Use 6 cups fresh or frozen rhubarb, cut into 1-inch pieces; 1-1/4 to 1-1/2 cups sugar; and 1/2 cup all-purpose flour or 1/4 cup quick-cooking tapioca or cornstarch.
Peach Pie Filling:
Use 6 cups peeled, pitted thinly sliced peaches; 1/2 to 1 cup sugar; and 3 tablespoons all-purpose flour or 4-1/2 teaspoons quick-cooking tapioca or cornstarch.
Blueberry Pie Filling:
Use 6 cups fresh or frozen blueberries; 1 to 1-1/4 cups sugar; and 1/4 cup all-purpose flour or 2 tablespoons quick-cooking tapioca or cornstarch.
