Recipie

Pie Crust- 2 crust pies
Two Pies four pies six pies

2C flour Rounded 4C flour rounded 6 C flour rounded
1 C shortening 2 C shortening 3 C shortening
Always use butter flavor Crisco
1 teaspoon salt 2 teaspoon salt 3 teaspoon salt
½ Cup cold water 1 C water 1 ½ C cold water
Mix together Flour shortening and salt with fingers until well blended Break up your shortening pinch and roll until it looks like corn meal. Slowly add water. If slightly sticky press your hand in flour and pat on dough ball. Form a baseball sized ball of dough in pan. Roll on slightly floured surface, pat with flour and turn to reroll at least 4 times. Place crust in pan press out air bubbles and trim with dull side of knife. Fill, but be careful not to over fill leave a little space. Top with vented top crust after you moisten edge with finger to seal both crusts. Press down. Crimp edge with double spoon. Bake at 400 degrees or 375 if oven cooks hot.
Pie Pantry Pies


Razzleberry pie

5 C water
3 ½ C sugar
1 pkg raspberries
1 pkg boysenberries
1pkg blackberries
1 round cup pie tone mixed with the water until dissolved.

Bring water and sugar to a boil. Add package of blackberries. Bring to a boil. Add pie tone mixture and cook until thickened. Remove from heat and pour into ice cream pail. Gently fold in raspberries and boysenberries. Let cool then refrigerate.