PIE CRUST DOUGH
1½ c. flour
5½ Tbs. butter
3 Tbs. Crisco (stick type)
1 tsp. sugar
Pinch of salt
5 Tbs. water, more if needed
Mix all ingredients in food processor until well blended. If a few more drops of ice water are needed, add sparingly until of correct consistency.
 
BASIC APPLE PIE
2 pie crusts
½ c. sugar
2 Tbs. cornstarch
2 tsp. ground cinnamon
1½ lb. apples, peeled and thinly sliced (about 4 apples)
1 Tbs. butter
Preheat oven to 400°F. Prepare pie crusts for 9-inch pie plates (package for two crusts, top and bottom). Mix sugar, cornstarch and cinnamon in small bowl. Sprinkle over apples in large bowl; toss to coat well. Spoon into pastry-lined pie plate. Dot with butter. Top with second pie crust. Seal and flute edge. Cut small slits in top crust. Sprinkle with additional sugar, if desired. Bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
 
PECAN PIE
4 eggs
1 c. dark brown sugar
¼ c...