This recipe makes 2 - 9" pies shells or 1 - 9" pie with a top and bottom crust.

• 2 cups flour
• 1/2 cup plus 2 T. (10 T.) solid vegetable shortening, such as Crisco.
• 3/4 tsp. salt
• 6 T. very cold water

Preparation -
Use a food processor for this recipe, if you have one. First, combine the flour, salt and shortening. Process in short bursts, just until the mixture is blended. Then add cold water through the top chute and run the food processor using short bursts. As soon as the dough forms a mass around the blade, processing is complete. Divide the dough in half and wrap each half in waxed paper. For easiest rolling, refrigerate for about an hour before using.

If you don't have a food processor, use a pastry blender or a fork and mix until crumbly. Add water, one tablespoon at a time, and mix to form a soft dough. Divide in two and refrigerate for at least an hour.

Set the oven temperature and time according to the pie recipe you're using.

For a single pre-baked pie crust, bake at 450º for about 12 minutes.

For smooth, easy rolling use a sturdy, well made wooden rolling pin with ball-bearing handles. I roll pie dough on a floured board or on a countertop covered with a pastry cloth, lightly dusted with flour. I cover my rolling pin with a cotton sock-like cover.

This recipe makes about 5 - 9" pie shells.

• 4-1/2 cups flour
• 1 T. sugar
• 2 tsp. salt
• 1-1/2 cups vegetable oil
• 1 T. vinegar
• 1 egg
• 1/2 cup water

Preparation -
Combine the the dry ingredients and vegetable oil and mix together with a fork. In a separate bowl, beat the vinegar, egg, and water. With a fork, combine the two mixtures until blended. Chill for about an hour before rolling.

Roll the dough between 2 sheets of wax paper. Lift off the top piece of wax paper. Lay the inverted pie pan over the dough, then turn right side up and remove the other piece of wax paper.

Unless a pie or cheesecake recipe specifies other amounts, use these measurements for a 9" pie crust or a cheesecake crust made in a 9" springform cake pan,

4 T. butter or margerine - melted

Preparation -
Process the crackers or cookies in a food processor or a blender to make crumbs. Add cinnamon (if using). In a mixing bowl, combine the crumbs with the melted butter or margerine. Toss with a fork to lightly moisten all the crumbs. Spread the moistened crumbs evenly on the bottom and up the sides of a pie pan or on the bottom only of a springform pan. Press in place with your fingers. Bake at 350º for 8 to 10 minutes. Allow to cool completely on a wire rack before adding the pie filling or cheesecake filling.

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