Nana's Pie Crust

"This recipe comes from my Nana growing up. She gave me the recipe and my husband says it's the best he's ever eaten. And for me that's a HUGE compliment because he's got some great cooks in his family. I use this recipe for pot pies as well as dessert pies."
 
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Ready In:
15mins
Ingredients:
5
Yields:
2 9 inch crusts
Serves:
8
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ingredients

  • 2 cups flour (and some extra for rolling out)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 34 cup Crisco
  • 1 cup water
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directions

  • In medium mixing bowl combine flour, salt and sugar.
  • Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
  • Add water.
  • On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
  • Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
  • To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
  • Brush top crust with milk for a beautiful golden brown.

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RECIPE SUBMITTED BY

I'm a stay at home mom with 3 beautiful (of course) children. I'm married to the greatest man in the world. The center of our family is JESUS. That's me in a nutshell.
 
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