Mix flour and salt with pastry blender. Mix in water 1-2 tablespoons at a time. Split dough in half. Roll one half to line bottom of pie pan and half to top the pie.
Mix filling together and pour into pastry-lined pan. Top with crust and flute edges.
Bake at 425-degrees for 10 minutes. Lower temperature to 350-degrees and continue baking for another 30-40 minutes.
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