Ingredients

Pastry ingredients

• 2 cups all-purpose flour
• 3/4 tsp salt
• 1 cup Crisco
• 4 tbsp very cold water

Pastry Directions

• Combine flour and salt in mixing bowl.
• Cut crisco into the flour with a pastry blender until mixture is uniform and resembles coarse oatmeal.
• Add water in a circular motion onto the flour mixture.
• Stir with a fork until the mixture is moistened.
• Shape the dough and divide in half.
• Shape each into a ball.
• On a floured surface, flatten ball into a circle by pressing with the palm of your hand.
• Flip the flattened ball over to flour each side.
• Roll the dough to a uniform thickness, rolling from the centre to the edges with light, even strokes.
• Reshape circle and patch any tears or holes with your hands as you work.
• Flour the rolling pin and surface as required to prevent sticking.
• Transfer dough to the pie plate.
• Trim, flute and bake according to the filling recipe.

Perfect apple pie

• 5-7 tart apples
• 3/4 to 1 cup sugar
• 2 tbsps all-purpose flour
• 1/2 to 1 tsps cinnamon
• dash nutmeg
• dash salt
• pastry for two crust 9" pie

Apple pie directions

• Pare apples and slice thinly.
• Combine sugar, flour, spices and salt; mix with apples.
• Line 9" pie plate with pastry, fill with apple mixture.
• Adjust top crust; sprinkle with sugar for sparkle.
• Bake in 400 degree oven for 50 minutes.

Strawberry-rhubarb pie ingredients

• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 3 cups 1/2" pieces rhubarb
• 1 cup sliced strawberries
• pastry for 2 crust 9" pie

Rhubarb pie directions

• Combine sugar, flour, salt and nutmeg.
• Add fruit, mixing well; let stand 20 minutes.
• Spoon into pastry-lined pie plate.
• Moisten edge; adjust top crust; flute edge.
• Bake in 400 degree oven 40-45 minutes. Serve luke-warm.

Pumpkin pie ingredients

• 1-1/2 cups canned (or fresh) mashed cooked pumpkin
• 3/4 cup sugar
• 1/2 tsp salt
• 1 to 1-1/4 tsps cinnamon
• 1/2 to 1 tsps ginger
• 1/4 to 1/2 tsps ground nutmeg
• 1/4 to 1/2 tsps ground cloves
• 3 slightly beaten eggs
• 1-1/4 cups milk
• 1 6 oz can 2% evaporated milk
• 1 9" unbaked pastry shell

Pumpkin pie directions

• Thoroughly combine the pumpkin, sugar, salt and spices.
• Blend in eggs, milk and evaporated milk.
• Pour into unbaked pastry shell and have the edges crimped high - filling is generous.
• Bake in 400 degree oven 50 minutes, or until knife inserted in middle comes out clean.
• Allow to cool before serving with either whipped cream or vanilla ice cream.