**SHHH** My secret weapon recipes...PIE CRUST + BISCUITS!

These are my tried-and-true, no-fail, come-back-to-everytime BASIC recipes. Our family uses them day in, day out, all-the-time, year-round! The PIE CRUST is super for any filling, savory or sweet, and never gets soggy. It is crisp, flaky, perfect! The BISCUITS recipe was painstakingly wrangled out of the owner of a southern roadside diner - many, many years ago. Note the similarity in ingredients. They're my faves, and here they are for you! But don't tell anyone I shared! :)

EXCELLENT PIE CRUST >>>INGREDIENTS: *1 1/3 c flour *1/2 tsp salt *1/3 c oil (we use canola or olive oil!) *3 Tbsp cold milk >>>DIRECTIONS: Makes 1 crust, double ingredients for a two-crust pie. Mix ingredients until blended. Roll out between sheets of wax paper. Lift one sheet off, and lay over pie pan, then remove top sheet. Build up a fluted edge by pinching with your fingers. Bake at 475 F for 8-10 minutes, until VERY lightly browned, for refrigerated fillings, or just fill and bake according to filling directions. *TIP* You can chill the dough to make rolling easier, and for a crisper crust. ******************************************************************************************************************************************

GRAMMY'S BEST BISCUITS >>>INGREDIENTS: *2 c flour *3 tsp baking powder *1/2 tsp salt *2/3 c milk *1/3 c oil >>>DIRECTIONS: Mix dry ingredients, then add wet ingredients all at once. Stir until JUST blended, DO NOT overmix! Gently roll into a log, and slice into 8-10 pieces. Bake at 425 F 10 minutes, or until lightly browned on top. ******************************************************************************************************************************************* "If you wish to make an apple pie from scratch, you must first invent the universe." ~Carl Sagan