Finally, and at last, I'm sharing THE pie crust recipe. Handed down from mother to daughter, and then again, to me. Imagine old country dirt roads, crops in the field, fresh picked berries from the backyard, and that's the kind of recipe this is. First secret: YOU HAVE TO USE CRISCO. Not an imitation brand and not butter. Let me repeat: Crisco! Next, you have to mix in love. I wasn't feeling very loving at the moment (it was nap time), so my dough was a bit wet, but just knead it a bit with flour to get the right consistency.
1Mix all ingredients together. Chill for 20 minutes. Divide dough into 4 equal quantities. Roll out dough to fit 2 top and bottom pies or 4 single crust pies.
2Prepare pans (grease and sugar or flour, depending on type of pie). Place rolled dough in pie pans. Trim edges as required. For cream pies, or other pies that require a pre-baked crust, bake in a pre-heated 350*F oven for 15 minutes.
3Fill with pie filling as desired. Layer the top on, if required. Pinch top and bottom crusts together. Can be frozen.