Dessert / Pies: Crisco Pie Crust

From Shelly Carey

Ingredients
1+1/3 cups all-purpose flour
½ teaspoon salt
½ Crisco (refrigerated)
3 Tablespoons cold water

Directions
In a bowl, combine salt and flour. Add Crisco and mix with a fork, cutting the Crisco into the flour mixture. Add water and mix well. Roll dough into a ball.

On a floured surface, roll the dough ball out with a rolling pin. Cut one piece large enough for the bottom portion of the piecrust. Place in a pie dish. Gather remaining dough and reroll into another piecrust to place on the top of a pie.

Bake the “lower” crust at 425 degrees, until dough is lightly browned.

Fill the pie with desired filling and add top crust. Bake according to pie filling directions. To prevent top crust from browning, cover the pie with foil while in the oven. Remove the foil for the last 10-15 minutes of baking time to allow the crust to become golden brown.