Pastry for Double Crust Pie

2 cups all purpose flour
2/3 cup nucoa
6 to 7 tablespoons cold water
1/2 tsp salt

1. Stir together flour and salt. Using a pastry blender (I use a potatoe masher) cut in nucoa till pieces are pea sized.

2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough with 1 tablespoon of the water at a time till all the dough is moistned. Divide dough in half. Form each half of dough into 2 balls.

3. On a slightly floured surface, use your hands to slightly flaten dough. Roll dough from center with a rolling pin into a 12 inch circle.

4. To transfer the pastry, wrap it around the rolling pin and slowly roll it into the pie pan. Position the pastry to be centered in the pie pan.

5. Trim Pastry even with pie pan.

6. Roll remaining dough into a 12 inch circle. Cut slits into the center od circle to allow the steam to escape. Place remaining pastry on filling and trin the edges 1/2 inch from pie pan. Crimp edges. Bake as directed in individual recipies.