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!
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