Butter Pie Crust

Recipe By: Wendy Connors (from Linda Connors)

Ingredients
2 cups Flour
1 tsp Salt
1 cup Butter
1/3 cup water
1 T Water

Directions
Mix Flour and Salt, cut in butter with Pastry blender. Make a well in the center, add large amount of water . Stir with a fork until the flour is absorbed and a ball forms.
Add small amount of water, only as necessary to get moist dough (barely sticky). (Dough can be stored in airtight container and refrigerated for up to 10 days).
Roll out 1/2 of dough to 1/8 inch, pick up from center and fold in half add to pie pan. Fill and back according to pie directions, or for empty shell bake at 400 degrees for 10-15 minutes until golden.

Claudia's Famous Pie Crust

Recipe By: Claudia Witt

Ingredients
5 Cups Flour
1 Egg
2 Cups Lard
3 T Apple Cider Vinegar
1 tsp Baking Powder
2 tsp Salt

Directions
Cut Lard into flour, baking powder and Salt. Mix Beaten egg and vinegar add enough cold water to make exactly one cup.
Mix liquid Mixture with a fork just until moistened through.

Chicken Pot Pie

Recipe By: Wendy Connors

Ingredients
3 Lg Chicken Breasts, cooked and cubed
2 T Vegetable Oil
1 can Chicken Broth
2 T Flour
3 potatoes, peeled, cubed
2 Cups frozen mixed veggies
1 yellow onion, finely chopped
Salt and Pepper to taste
3 stalks celery, cut in bite size pieces
2 frozen prepared pie crusts, thawed

Directions
Preheat oven to 350 Degrees. Boil potatoes until almost fork tender drain and set aside. In large frying pan, over medium heat saute celery and onion in oil for 5-8 minutes; add frozen veggies cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and bring to boil, as it thickens add potatoes and chicken. Salt and Pepper to taste.

Pour into prepared Pie Crust. Remove 2nd pie crust and slice into 1 1/2 inch strips and form a lattice top over the pie. Pinch edges so that it doesn't boil over while cooking. Bake for 45 minutes or until shell is golden brown.