Grandma's Pie Crust

This is my Grandma's pie crust recipe and its the best pie crust ever, hands down. Enough said...

Ingredients
1 1/4 cups flour
1/4 tsp. salt
1 stick butter softened and cut into thin slices
2 Tbsp. cirsco or olive oil (I like to use olive oil for savory items like quiche and crisco for pies/desserts)
5-7 Tbsp. ice cold water

Directions
Mix together ingredients with pastry cutter until combined.  Roll out on floured surface to fit pie or dessert pan.  Bake according to directions for recipe.

This works great for pies and quiches.  Recipe makes enough for pie bottom and top.  If you need a really thick pie crust top and bottom as well, double the recipe.  Enjoy!

Peach Crisp Pie for a Sizzling Summer Night

Ingredients:

Graham Cracker Crust (or as an alternative use Grandma's Pie Crust):
1 1/4 cup graham cracker crumbs
1/4 cup sugar
5 Tbsp. butter

Filling:

8 peeled and thinly sliced fresh peaches

3/4 cup brown sugar

1 tsp.cinnamon

2 tsp. vanilla

2 Tbsp. flour

Topping:

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/4 cup sugar

6 Tbsp. butter, cut into thin slices

1/4 tsp. salt

Directions:

Preheat oven to 350 degrees.

For the Crust:  Melt 5 Tbsp. butter in a 9 inch pie dish.  Remove from oven.  Add 1 1/4 cup graham crackers and 1/4 cup sugar to pie shell and mix.  Then press into bottom and sides of pie dish (be careful if the pie pan is still hot).  Set aside.

For the Filling:  Mix all filling ingredients together in a bowl.  Spread evenly into pie shell.

For the Topping:  Mix all topping ingredients together in a bowl.  Cut butter in with a pastry cutter until a coarse mixture forms.  Evenly cover the peaches in the pie dish with the topping and press lightly down. 

Bake pie in preheated oven at 350 degrees for 35-45 minutes or until done.  Serve with ice cream or whipped cream.  Enjoy!

You can also substitute Grandma's Pie Crust in place of a graham cracker crust.  Simply follow the directions for Grandma's Pie Crust, then fill with filling, top with topping and backe for 35-40 minutes in a preheated 350 degree oven.  Picture below is with Grandma's Pie Crust.