1 3/4 c all purpose flour
2/3 c shortening (or lard)
1 tsp salt
1/3 +/- cold water
NOTE: If you have large pie plates (bigger than the 8″ shallow tin ones at the store) you’ll want to double this if your pie will have a top.
Put the flour and salt in a bowl and add the shortening.
NOTE: If you are making this with gluten free flour, IT WILL NOT ROLL UP LIKE THIS! You will need to cut it into 4 sections and gently lift it onto the pie dish. Then just smoosh the edges together.
Now for the best part! CINNAMON CRISPIES!
Remove from the oven when they’re golden brown – eat hot or room temp.
You can do it! I believe in you! Let me know how it goes…!
RP SERVINGS: 8 -10 for a pie. Not too many for crispies!
RATING: 5 stars!
Super crust, tons of layers, flaky, delicious…. yum!