Special Dessert Crust

from the kitchen of Rona

1 cup flour
1/3 cup white sugar
1/2 teaspoon powdered vanilla (Optional, from Bakers Cash & Carry or Gygi's)
1/4 teaspoon salt
1 stick room-temperature BUTTER

Mix together using a pastry blender & stir in 1/2 cup to 3/4 cup
sliced almonds or chopped pecans (this ingredient optional).
Pat into a 9 X13 inch pan and bake at 375 degrees for 10 - 15
minutes until golden brown. Crumble right after you take it out
and either pat into TWO pie pans, or the 9X13 pan. Cool and top
with your favorite pie filling or cheesecake, Key Lime Pie filling,
or Chocolate Mousse, etc.
You can store this crumbled crust in a zip-loc bag in the fridge or
the freezer for later use.

Pie Dough (Pie Pantry at Cherry Hill)

6 c flour (unbleached) Golden West-preferred
3 c butter flavor Crisco
3 tsp salt
1 1/2 c water

Mix flour, shortening and salt with fingers until it resembles a crumb mixture.
Add water.
This makes 5- 2 crust pies, and a couple of shells.
Bake all pies on the lowest rack of the oven.
Bake pies at 375 degrees for 1 hour or until pie shakes loose.
Bakes shells at 375 for 8-10 minutes.

For 2 -2 crust and 1 shell:
2 c flour
1 c butter flavor Crisco
1 tsp salt
1/2 c water

Jewal’s Easy Pie Crust

 from the kitchen of Jewal

4 ¼ c flour
2 tsp salt
1 1/3 c oil
½ c water

Combine flour and salt; then stir in oil just
to cover flour. Add the water. Do not over
stir. Divide dough into 4 balls and roll out
between 2 sheets of plastic wrap. Place
dough into pie dish and poke holes with
fork into the bottom of the crust. Bake
pie shell on 450 degrees for 10 minutes
or until lightly brown.