Glenda shared a recipe for pie crusts that stir up in a second and make 6 crusts to put down in the freezer for the holidays that are just around the corner. She let me share this picture of a cherry pie she made with the recipe, doesn't this just make you want to go in the kitchen and stir up a pie for supper? If you've never made pie crust, don't be a'skeered, it's not hard and the reward is money in your pocketbook and lots better than storebought pie!
I hadn't thought of the word pocketbook in a long time...Missouri girls call it a purse! We moved to Wilkesboro, North Carolina in the 1980's and as Southern as I talk...they could run me a race! Their accent was similar to mine, but different.
Wilkesboro was a beautiful little town in the NW corner of the state, the Blue Ridge Parkway was just a few miles away with it's breathtaking views of the smoky blue mountains. A transfer after Tyson bought Holly Farms Foods took us to this gorgeous part of the country. We only lived there a year, but we spent our time wisely sightseeing and tasting our way through NC!
(clipped from the Wilkes Journal-Patriot Oct. 1989)
2 cups sifted all-purpose flour
1 tsp salt
3/4 cup Crisco
8 tbsp cold water
Mix into soft dough. Handle as little as possible. Roll out half the dough to fit a greased pie plate.
3 cups finely chopped chicken
1/4 cup flour
1 1/4 cup chicken broth
Salt and pepper to taste
Place chicken in the crust, sprinkle with flour and pour chicken broth gently over the filling. Cover with top crust, pinch edges of crust together to seal and flute around the edges. Bake at 375 F oven for 60 minutes until golden brown.