Flakey Pie Crust

Remember the Peach Peel Pie Filling canning recipe last week? Well, here is a great pie crust recipe to use with your Peach Peel Pie Filling to make crust for Peach peel fried pies. I use a dish pan to mix this recipe.

INGREDIENTS: 5 lb Bag All Purpose Flour 3 lb Can Crisco 3 Tablespoons Salt 3 Cups Water DIRECTIONS: 1-In large pan or bowl, pour flour and salt and mix. Cut in Crisco with pastry cutter until flour resembles course cornmeal. 2-Gradually work in 2 Cups cold water and mix well. (I use my hands.) 3-Divide into balls, wrap in plastic wrap, put in freezer bag, seal and freeze. When ready to use, take out of freezer and leave on counter to thaw.

YIELD: For an 8" pie plate, yields 18-20 balls of crust. For a 9" pie plate, yields about 15 balls of crust.