Cooking, Desserts


Crisco Double Pie Crust

From the kitchen of Crisco

3 cups flour

1 cup & 2 Tbsp. Crisco

1 ½ tsp. salt

6 Tbsp. Water

Sift dry ingredients (no need if sifted flour is used). Fold in Crisco and cut with knives in small pieces. Add water. Knead or press with fingers until mixed – But do not over mix. Form into a ball. Roll out on a floured board and place in a pie tin.


From the kitchen of Maureen Boas

Use left over pie crust. Roll out on floured surface. Sprinkle with cinnamon and sugar (I moisten the crust a bit with water so the sugar will stick.) Cut into squares and place on a cookie sheet. Cook in the oven at 375 – 400 degrees F for about 8 minutes or until golden brown.

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