Recipe By : Serving Size : 12 Preparation Time: 0:00 Categories : Pies 2 tablespoons plus 2 teaspoons Salt 5 pounds flour 3 pounds Crisco Cut the flour and salt into the Crisco. Place in sealed container. May be kept in refrigerator, freezer, or left out. When ready to make a pie: 9 inch double crust = 2 cups mix plus 1/4 cup water. Mix and roll out on floured surface. Do not work flour into dough. 9 inch single crust = 1 cup mix plus 2 tablespoons water. Mix as above. I use a cloth to roll the dough out on and have a cloth sleeve for my rolling pin. If the dough seems too moist when you mix the water in, that's okay. Just flour the outside of the dough and use quite a bit of flour on the cloth but don't work the flour into the dough. That will make it tough! Description: "Pies"

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Per Serving (excluding unknown items): 689 Calories; 2g Fat (2.5% calories from fat); 20g Protein; 144g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 9 1/2 Grain(Starch). NOTES: From Mother