4 cups all-purpose flour
2 tablespoons salt
1 1/3 cups shortening
About 12 tablespoon water
1 cup currants
3/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine

For pie crust, mix flour and salt, cut in shortening until size of small peas*. Add water gradually as needed. Mold into one ball, reserving small amount for patches. Flatten pie crust with hands until about the size of a pie. Put currants in a pile in the center of the pie crust. Top with sugar. Dot with pieces of margarine.

Fold sides and ends of pie crust into the middle to form a ball again. Roll out carefully with rolling pin, using reserved pie crust to patch areas where ingredients poke through, until 1/4 inch thick throughout. Roll dough out on top of generously floured brown paper, cut from a brown paper bag, for ease of handling. Transfer to cookie sheet (brown paper and all!). Bake at 375 degrees F for 25 to 30 minutes, until lightly browned and bubbling. Cut immediately upon removing from oven into squares.

* Baker's hint: You can mix the flour, salt and shortening in bulk and store in a tightly covered container in refrigerator. When you want to use it, scoop out 4 cups to make Eccles cake. You will also be prepared to make pies.