Just in time for Thanksgiving, make a pie from scratch to impress your friends and family!

MOM’S PIE CRUST (Makes 2 crusts)

Ingredients: 2 cups flour (and extra flour for rolling out dough)

1/4 teaspoon salt

4 HEAPING tablespoons Crisco shortening (2 tablespoons for each spoonful)

5 tablespoons cold water (use a tiny bit more if using whole wheat flour)

Materials: Teaspoon

Tablespoon

1 or 2 pie plates – 8″ or 9″

Table fork and knife

Pastry cutter (optional)

Rolling pin

Directions: Cut shortening into flour/salt mixture with pastry cutter (or the old-fashioned way of “cutting” repeatedly with a table fork and table knife) until it has a crumbly appearance with chunks that are “small pea” sized, which means it is thoroughly mixed.

Add the cold water. Mix into flour/shortening mixture with a fork until the dough can be formed into a ball. The “ball” of dough should not be very sticky, nor should it fall apart. Slightly sticky is okay. If the ball is falling apart, add a small amount of water to it. (HINT: TRY NOT TO OVERWORK THE DOUGH BY KNEADING IT A LOT!) Divide the ball in half and set one half aside.

Liberally sprinkle flour on a roughly 18″ x 18″ area on an empty counter space or table. Liberally coat your rolling pin with flour as well. Form the half ball of pie dough into a flattened circle in your hands (about 6″ or 7″ wide), then place in the middle of the floured area. (Keep extra flour close by to sprinkle on rolling pin when needed).

Use the rolling pin to roll out the pie dough, first across the middle, then across the middle again in a slightly different direction, moving across the dough each time to keep it in a round shape. Bring the pie plate close, then place the rolling pin a few inches from the edge of the pie crust. Loosen the far edge of the crust with your fingers and lightly drape it over the pin, “rolling” the crust onto the pin. Then lightly place the pin (with crust) over the plate, “unrolling” it over the pie plate. Use your fingers to center the crust over the plate.

If the crust is uneven or cracked, IT CAN BE FIXED before filling. Moisten your fingers to press together any cracks in the crust while it’s in the plate. Trim the crust with a table knife so that it evenly extends about 3/4″ beyond the edge of the plate. If it doesn’t “reach” this length in some areas, “paste” extra pieces of rolled dough onto the pie edge by moistening both the piece and the pie edge with water and pressing together.

For a one-crust pie, such as a pumpkin pie, roll the crust edge under with your fingers or use a fork to press down on the edge to seal or make a fluted edge and lightly press it down with a fork. Don’t be dismayed if it looks slightly uneven! It will taste great and congratulate yourself for making your first homemade pie crust!

Roll out the second pie crust in the same way as before. It can be made and frozen for a few weeks until using, if you’re not making another pie right away. Double wrap to prevent drying out!