Patty Kuchenski Recipe Collection
Pie Crust - Olive Sawyer

5 medium to large spoonfuls of Crisco
pinch of salt
8 level spoonfuls of water

Mix enough flour in Crisco to a mealy consistency. Add water gradually and mix enough flour so you can put it in a floured cloth. Work enough flour so it will be able to roll easily. Use half of dough for the bottom crust. Make it thicker than the top crust. Use a rolling pin jacket. For top crust roll thinner. Spread over pie and take a knife making air holes through the center. Pinch around edges for a neat crust. I brush around the top with milk and sprinkle sugar all around. This is for one double pie crust.

Recipe Contributed by Rose Kuchenski