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CRUST FOR PIE, regular crust





8 or 9 inch crust

1 1/2 cups flour
1/2 cup Crisco
1.2 teaspoon salt
3 or 4 tablespoons water


2 crusts

2 1/2 cups flour
3/4 cups crisco
3/4 teaspoon salt
5 tablespoons water


Cut up the Crisco, flour, and salt with two table knives or pastry cutter until the size of small peas. Add the water slowly, and mix until the right mixture to be rolled out on a floured board to the crust size preferred. Carefully lift off the board and place on pie plate. Mold to pie plate, cut off extra crust pieces. Set those pieces aside for the moment. Crimp the edges of the pie crust. Either bake 450 degrees until brown, about 15 minutes, or fill with filling and follow those directions for baking.

The extra crust pieces may be place on a cookie sheet. Sprinkle sugar and cinnamon on them and bake until golden brown. Yumm!


Note: to measure Crisco. For 1/2 cup of Crisco, fill a measuring cup with 1/2 cup of water, then add enough Crisco until the water level reaches 1 cup. For 3/4 cup crisco fill a large measuring cup with 3/4 cup of water and add enough Crisco to make the water level reach 1 1/2 cups. The Crisco should always be under the water. Drain the water off and there you are with the correct amount of Crisco.