Instructions: TO MAKE PASTRY: Sift flour; mix with salt. Cut in shortening with pastry blender, or two knives until mixture is consistency of coarse cornmeal.

Sprinkle with cold water, 1 tablespoon at a time. Mix until all particles are dampened. Put onto wax paper. Press into ball. Let stand 15 minutes at room temperature.

Line a 9-inch pie plate with the pastry.

Mix 1/4 cup of shortening, brown sugar and corn syrup. Cook over low heat, stirring constantly, until mixture comes to a boil. Add the water and again bring to a boil. Continue to boil for 2 minutes, then remove from heat.

Stir in 1/2 teaspoon vanilla. Set aside to cool.

Start oven at 350 degrees. Sift flour with baking powder, salt and sugar.

Put 1/4 cup of shortening in mixed bowl. Sift in dry ingredients. Add milk and vanilla. Mix until flour is dampened. Beat 2 minutes on low speed. Add egg, beat 1 minute longer. Pour batter into pastry-lined pan, Dribble sauce over cake batter. Bake 50-55 minutes. Serve warm or cold. Sauce will have made layer between cake and pastry.

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