Dorothy's Pie Crust

This was my godfather's mother's recipe. He used to take her recipe to so many pie contest and beat all of the older ladies and they would be so upset. The one rule with this recipe is you must bring me a slice :) Fun fact the recipe is actually typed on a type writer! This is also not a beginner recipe.

Ingredients:

Single Pie Crust

1 Scant Cup All Purpose Flour

1/2 Cup of Crisco

3 Tablespoons of Water

1/4 Teaspoons of Salt

Double Pie Crust

2 Cups All Purpose Flour

1 Cup of Crisco

5 Tablespoons of Water

1/2 Teaspoons of Salt

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Instructions:

Sift flour and salt in a bowl. Add Crisco. Cut in Crisco with pastry blender or mixing fork. Continue to blend by lightly brushing between palms of hands. (Unless you prefer the blender) until the mixture resembles coarse meal. Sprinkle with water by tablespoonful, over top while mixing lightly with mixing fork. Gather together with fingers to form a ball. (If double crust two balls.) Flatten on floured board. Roll lightly from center to fit pie tin. Trim allowing half inch for fluting edge. When baking a shell, prick bottom and sides with a fork.

To flute edge: Fold edge under. Flute by using thumb and index finger on one hand and index finger on other.

Bake at 350 Degrees Until Light Brown