Makes 4, enough for 2 double crust pies. Approximately 9 mg sodium/double crust pie slice, assuming pie is cut into 8 slices. This makes a crust that is easy to work with and has no problems with tearing. If you want to play around with adding different flavorings it would be simple to leave out the cinnamon and use another spice, or instead, add vanilla or other flavoring to the liquid mixture. The cinnamon gives this crust a darker color than normal, making it necessary to pay closer attention to keep the edges from overcooking Original recipe from Margaret Duff

My mother got this recipe over the phone from her mother. I got the piece of cardboard mom had written it down on (the back of a pad of yellow legal paper.) Mom has called me to get it back again more than once. It's a good recipe.