1 9" double crust and 1 10" single crust
If you ever tasted one of Mom's pies, you were in for a treat. Her crust was thin, flaky, and oh-so-delicious. Others have tried and failed to duplicate it, but in case you want to give it a go, here's her recipe.
Ingredients:
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
For Cinnamon Crisps:
1/4 cup sugar
1 tsp cinnamon
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll, and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
For Cinnamon Crisps:
1. After making the pie, take the scraps that you cut off, form them lightly into a ball, and roll out.
2. Cut into strips and place on a cookie sheet.
3. Mix sugar and cinnamon; sprinkle all over the dough.
4. Bake in the oven with the pie until light brown. They only take a few minutes. Watch carefully so they don't burn!
5. Cool enough to handle, then call the children and share them out equally. Enjoy!
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