GRANDMA'S PIE CRUST
- 5 cups all-purpose flour, sifted before measuring
- 1 tbsp. sugar
- 1 tsp. salt
- 1 lb. Crisco (room temperature)
- 1 egg
Break egg into a 1-cup measuring cup, fill with water and stir with fork.
Fork Crisco into flour, salt and sugar until it is like corn meal.
Add egg and water.
It will be sticky to your hands but you may use extra sifted flour on your hands and
board while rolling it.
This makes crust for three double crusted pies. If you have extra, pre-roll it in waxed
paper and freeze it.