How to make it

  • Mix all dry ingredients together and add Crisco. (I mix dough in my stand mixer.)
  • When Crisco and dry ingredients are blended, add the liquid ingredients. Mix well.
  • Turn out on wax paper and make a large ball.
  • Divide the ball into 4 sections and seal each section in a zip lock bag.
  • Makes two 2 crust pies or four single crust pies.
  • Freezes well for 3 months. Keeps in fridge for 3 weeks. When ready to use, take out and roll out for pie. From Dottie Theriault’s Collection

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  • minitindel 10 years ago
    my mom and grandma always used this recipe it easy thank god
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