Judy Talley’s Pie Crust

Source: Judy Talley, Summer, 2001

Ingredients

• 2½ cups Flour
• 1 teaspoon Salt
• ¾ Crisco
• ⅓ cup Water
• Sugar, To Sprinkle On Top Of Some Crusts

Method

Mix together flour, salt and Crisco until dough resembles coarse crumbs. Add water gradually until dough just holds together.

Divide dough into two rounds and roll out as needed.

Notes

Don’t forget when making apple pies, to dot the apples with butter before putting the top crust or lattice on.