This recipe is from an Alaskan cookbook from Anchorage, Alaska.

2/3 cup plus 1 heaping tablespoon shortening
2 cups all-purpose flour
1 teaspoon salt
1/2 scant cup water

Cut shortening into sifted flour and salt. Add water; mix well. Place in refrigerator until cold. Divide in 2. Roll out and line a 2-quart casserole with 1 crust.

Salmon Filling
1 or 2 cup canned or cooked salmon
4 chopped, hardboiled eggs
1 cup cooked rice
1 chopped onion
2 tablespoons butter
Salt and pepper

Place layer of cooked rice on crust. Cover with salmon, onion, hardboiled eggs, butter, salt and pepper and remaining rice. Cover with top crust. Make short slits in top crust. Bake at 375 degrees F until light brown.