My Grandma's Pie Crust

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 cup crisco
• 2 cups flour, sifted
• 1 teaspoon salt
• 5 tablespoons water, very cold
• cinnamon-sugar mixture

Recipe

• 1 blend crisco and flour with a pastry cutter; i recommend gradually blending in the flour.
• 2 sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
• 3 this recipe will make a 9-inch double pie crust.
• 4 if you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
• 5 to use, flour a clean counter top and rolling pin.
• 6 divide the dough with one piece being slightly larger.
• 7 mix in a little more flour in the larger piece.
• 8 begin to roll it from the middle out on the counter.
• 9 try to keep it circular and continue to roll it until it is big enough.
• 10 transfer pastry into a pie pan; press down and cut off excess with a knife.
• 11 mix the trimmings into the other smaller piece of dough; repeat the process.
• 12 fill your pie.
• 13 transfer the rolled dough to the top.
• 14 seal the dough, cut off excess pastry, and make slits (normally).
• 15 bake according to pie directions.
• 16 cut trimmings into strips and sprinkle with cinnamon and sugar.
• 17 bake trimmings with the pie or before the pie. watch very carefully as the trimmings will be done quickly and can burn easily.