Mix ingredients together in a large mixing bowl. Feel the dough. It shouldn't feel dry and crumble apart. If that happens at a bit more water. It also should keep its shape well and should not be too watery. It should feel oily.

Wet a kitchen cloth with water and place a layer of Saran (or plastic) wrap on top. Put the ball on top of the Saran wrap and place another layer of the Saran wrap on top. Roll out with a rolling pin until the crust is large enough to fit in the pie pan. Remove top layer of Saran wrap and flip crust into pan.

Fill pie with fruit of desired filling. Repeat method to roll out the second half of the dough. Remove top layer of Saran wrap.

Now you have two options as to how you can place the crust on top of the pie:

 • 1. You can cut strips with a pizza cutter and layer them on top of the filling.
 • 2. You can cut slits in the pie with a paring knife and flip on top of pie. Now pinch the both pie crust edges together all around the pie to form a zig-zag design.

Place in oven and bake at 400°F for 25 to 35 minutes or until crust is golden brown and filling starts bubbling.

Submitted by: Abigail Courchaine