Pie Crusts

Graham cracker crust

2-1/2C           Graham cracker crumbs

1/3C              Sugar

1/4C              Mashed banana

1/4C              Butter, melted

Stir graham cracker crumbs, sugar, and mashed banana together in a large bowl

Add butter and stir to moisten evenly

Press onto 10in glass pie dish

Chill until firm about 30minutes

Bake at 350F until pale golden, about 15minutes

Cool completely

Flaky pastry crust

2-1/4C           Flour, all purpose

1t                   Salt

3/4C + 2T      Crisco

1/3C              Cold water

Mix flour and salt in a food processor

Put shortening cut into cubes into processor

Pulse until size of peas

Trickle in water while pulsing until mixture comes together in a ball

Take out of processor

Divide into two parts (If making only a shell freeze one part)

Refrigerate for 1 hour

Form into either one or two crust pie

Roll it out into 11 to 12” circles

If a two crust pie

Bake at whatever the pie filling recipe calls for

If just a shell

Prick the bottom crust with a 4 tine fork all over close together and refrigerate for 30minutes

Bake at 450F for 12 to 15 minutes or until golden

Check after 5 minutes

If bubbles appear prick at once

Cool before filling