Pie Crusts

Ingredients:

• 2 C. Flour
• 1 teaspoon Salt
• 1 teaspoon Sugar
• ¾ C. Crisco Shortening
• Approximately ¾ C. Cold Water (and maybe a little more)

Directions:

• Mix flour, salt, sugar, and shortening together with a fork or pastry blender or by hand until crumbs are fine.  
• Add the water a little at a time, mixing the crumbs into a ball.  Knead it a lot while adding bits of water.  (The dough should be pretty wet for rolling out.)
• Separate the dough into two balls; cover tightly and refrigerate for at least two hours before rolling out on a well floured surface.

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Crumb Crust for 9” Pie

• 1 C. Flour
• ½ C. Butter
• ½ C. Brown Sugar, packed

Directions:  Mix well and sprinkle on top of pie.   Cover the pie with foil to prevent the crumbs from burning.  Remove foil for the last 15 minutes of baking the pie.

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Sweet Crumbs

• 3 C. Bisquick Mix (perhaps, Low-Fat Bisquick)
• 1 C. Granulated Sugar
• 1 Stick Butter

Directions:  Combine bisquick mix and sugar; cut in butter until crumbly.  Sprinkle over fruit pies and bake until a nice brown.  Note:  crumbs keep well in freezer.