My Grandma'S Pie Crust - cooking recipe

Ingredients

1 cup Crisco
2 cups flour, sifted
1 teaspoon salt
5 tablespoons water, very cold
cinnamon-sugar mixture

Preparation

Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
This recipe will make a 9-inch double pie crust.
If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
To use, flour a clean counter top and rolling pin.
Divide the dough with one piece being slightly larger.
Mix in a little more flour in the larger piece.
Begin to roll it from the middle out on the counter.
Try to keep it circular and continue to roll it until it is big enough.
Transfer pastry into a pie pan; press down and cut off excess with a knife.
Mix the trimmings into the other smaller piece of dough; repeat the process.
Fill your pie.
Transfer the rolled dough to the top.
Seal the dough, cut off excess pastry, and make slits (normally).
Bake according to pie directions.
Cut trimmings into strips and sprinkle with cinnamon and sugar.
Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.