THIS RECIPE WAS GIVEN TO ME BY MY GRANDMOTHER WHO GOT IT FROM HER MOTHER BACK IN THE DAYS THEY USED LARD FOR SHORTENING. THIS IS FOR A DOUBLE CRUST PIE:
MAKE A LITTLE "WELL" IN THE MIDDLE OF THIS MIX AND ADD 5 TBS OF LIQUID MIX AT A TIME. CUT INTO, OR, (IF YOUR HANDS ARE CLEAN--JUST USE THEM, IT'S BUNCHES EASIER, AND COME ON--IT'S YOUR KITCHEN!
MIX TO PIE CRUST TEXTURE--EITHER ROLL OUT ON FLOURED SURFACE, OR, (THIS IS SOOO GOOOD AND, "GUARANTEED FAIL SAFE"), YOU DON'T EVEN HAVE TO ROLL IT OUT--YOU CAN JUST PAT IT OUT IN YOUR GREASED PIE PAN AND IT COMES OUT PUURRFECT!!
EXTRA TIP:
WHEN YOU FILL YOUR UNBAKED CRUST WITH YOUR MOST DELICIOUS STUFF AND PUT THE TOP CRUST ON, COVER CRUST EDGE LOOSELY WITH ALUMINUM FOIL UNTIL ABOUT 10 TO 15 MIN. BEFORE PIE IS DONE--(NO SHRINKAGE, & PRETTIER COLOR TO YOUR PIE)!
