Ingredients –
Single 9″ Crust:
– 1-1/4 c. flour
– 1/2 t. salt
– 1/2 c. Crisco
– 3 T. water
Double 9″ Crust:
– 2 c. flour
– 1. tsp. salt
– 3/4 c. Crisco
– 4 T. water
Blend flour and salt in bowl. Cut in Crisco. Sprinkle water over top and mix in. Roll to size and place in pan. Prick shells if not filling immediately. Bake shells at 425 F 12-15 minutes. Bake double crust uncooked filling 30 – 35 minutes; cooked fruit filling 25-30 minutes.
