This is the best pie crust recipe I've found. Not just because it's my mom's. :) But also because the crusts actually roll nicely.

It's perfect for pumpkin pies ... and also perfect for a little breakfast treat we call pie dough cinnamon rolls. Recipe to follow later this month!

5 cups of flour
2 cups Crisco
1 Tsp Salt

1 egg
1 Tbs vinegar
enough water to make a cup

Mix egg and vinegar in a 1 cup measuring cup. When blended, add as much water as necessary to fill the measuring cup.

In a separate bowl blend flour, salt and Crisco.

Slow add egg/vinegar/wter mixture to flour, salt and Crisco.

When blended into a stiff dough, break into 5 equal-sized balls. Roll each ball into a crust approximate 1/4 inch thick. Lay into pie pans.

Fill with fruit or pumpkin. Bake bumpkin as directed.

Place a second crust on top of fruit pies.

If crust is for "pudding pie" lay crust in pie pan. Using a fork make holes in the crust to allow it to breathe while baking so it won't shrink too much. Bake crust separately until dry. This will be no more than 15 to 20 minutes. Prepare pudding as directed for pie, let cool, pour into cooled pie crust!

Simple as ... well, pie! Enjoy

susan