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Ingredients
- 4 c. Flour
- 1/2 Tbsp. Salt
- 2 Tbsp. Crisco Water
- 1/2 lb Butter, melted (keep hot) Cornstarch, (use when rolling out dough)
Directions
- Mix flour, salt, Crisco and add in sufficient water till smooth and elastic.
- Knead for 5 min. Let stand overnight. Next morning, put in refrigerator for 1/2 hour. Take small piece of dough and split into 2 pcs. Roll out these two pcs to 6-inch (circles) in diameter. Put 2 circles on top of each other with small amount of melted butter, sprinkled. Roll out large sufficient to fit your buttered pan, paper thin. Make 5 more. Total 6 layers for bottom. Put in filling and sprinkle with melted butter; repeat 6 layers for top. Same as bottom. Fold bottom layer over top layer and sprinkle butter over top layer and crust. Bake at 400 degrees. When light brown, turn oven to 350 degrees for about 45 min total baking time.
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