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Pure Love by Mimi
Abby's Famous Pecan Pie
Apple Cake
Banana Cream Pie
Banana Pudding
Best Ever Lemon Pie
Best-Ever Cheesecake
Better Than Sex Cake
Boiled Custard
Buttermilk Pie (# 2)
Buttermilk Pie from Dorinda
Cake Balls
Caramel Layer Squares
Caramel Pie
Carrot Cake
Cheesecake (Low Fat)
Chess Pie
Chocolate Lasagna
Chocolate Meringue Pie
Chocolate Mug Cake
Chocolate Pecan Pie
Chocolate Sauce for Yellow Cake
Chocolate Sheath Cake
Chocolate Torte
Cinnamon/honey Graham Cracker Bars
Coconut Custard Pie
Cookie Dough Cheesecake Bars
Country Lemon Tart (Excellent)
Cream Cheese Frosting
Creamy Lemon Pie
Crumble Topping for Fruit Pie
Devil's Food Cake
Dump Cake
Easy Apple Cake
Egg Custard Pie
Excellent Chocolate Pie
Fresh Strawberry Pie
German Chocolate Cake (Makes 3 big layers)
Graham Cracker Crust
Hello Dollies
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Hummingbird Cake
Ice Cream Crumble
Inez's Pecan Pie (Betty Crocker)
Juice Cobbler
Key West Lime Pie
Lemon Cake
Lemon Chess Pie
Lemon Curd
Lemon Meringue Pie
Lemon Pie Cookies
Lemonade Pie
Lynda Carrington's Ice Cream
Margarita Pie
Oatmeal Cookies
Oatmeal Cookies - 2/18/2010
Orange Icebox Balls
Pecan Brittle (Microwave)
Pie Crust
Pina Colada Cake
Pineapple Chess Pie
Pralines (Microwave)
Red Velvet Cake
Sock It To Me Cake
Sticky White Icing for Devil's Food Cake
Strawberry Cake
Strawberry Ice Cream
Sugar Cream Pie
Texas Golden Taffies
Toffee (with Hershey Bars)
Toffee Bar Trifle
Tres Leches Cake
Tres Leches Cake
Twinkie Pie
When Life Hands You Lemons
Yellow Cake
Pie Crust
Recipe courtesy of Mimi
Pie Crust
Pie Crust

Pie Crust

1 1/2 cups flour
3/4 tsp. salt
1/2 cup Crisco
3 TBSP. water

Mix flour and salt together. Cut in the Crisco with either two knives or a pastry blender until Crisco and flour resemble small beans. Then gradually add water and, with hands, mix with flour/Crisco mixture until dough is soft and will clean the sides of the bowl when swooped around it. Roll out between 2 piees of waxed paper until large enought to fit a 9" or 10" pie plate. Pull off top piece of waxed paper, pick up by the other piece and turn pie crust over in pie pan and remove the 2nd piece of waxed paper. With both hands, work around the pie crust until there are no air bubbles in bottom and up sides - kinda pinch edges to flute.

If you are making a fruit pie - pecan pie (or any kind that you cook the filling and crust all togher,) take narrow strips of foil and cover fluted edges of crust to prevent over browning. If you are making a custard pie - lemon - chocolate (or any kind that you cook the filling separate from the crust) Bake at 425 degrees about 10 - 15 minutes and you don't need to cover the edges.
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