Pie Crust Recipe for 25

One 3 lb. can crisco

1 lb. margarine (melted)

20 C. all-purpose flour

4 C. cold water

1 T. salt

3 T. sugar

Using a large mixing bowl, mix crisco, margarine and flour until well blended. Add cold water, salt and sugar. Using your hands blend ingredients together but do not over mix. Dough will be sticky.

Divide dough into 20 to 25 equal patties. Wrap each with wax paper, then wrap with foil. Place any unused pie crust into your freezer. These pie crust will last in your freezer for up to one year. To thaw, remove foil and place in microwave, refrigerator or on counter top.

Pie crust may be used for pies, homemade chicken pot pie, cinnamon sticks, cobblers and dumplings. When pie crust has thawed, roll it out on a floured board or cloth. Pie crust can be rolled out between two sheets of wax paper as well. Fold crust in half and then into quarters. Lift gently, placing in pan. Edges may be crimped with fingers for a more attractive appearance. Bake at 325�F. until lightly browned.