Graham Cracker Pie Crust

1 package graham crackers, finely crushed (1 1/4 cups)

2 Tablespoons sugar

6 Tablespoons melted butter

Mix graham cracker crumbs with sugar in pie dish. Stir in melted butter. Mix well and press onto bottom and sides of pan. Then, either chill 1 hour before filling or bake at 375 for 7 min. and cool completely. Fill as desired.

Recipe Source: Pam Smith

Marilyn's No-fail Pie Crust

This pie crust recipe is the only one I have ever used and it always works for me. The consistency is much different from others I have seen. It comes from one of my mother's friends.
Mix together in large bowl with pastery cutter:

3 cups flour

1 teaspoon salt

1 cup shortening

Put the bowl in freezer while mixing:

1 egg

1 teaspoon white vinegar

1/4 cup cold water

Add egg mixture to dry ingredients. Blend until ball forms, but don't over mix. Roll out between 2 sheets wax paper to fit pie dish. Makes one pie, top and bottom crust or two bottom only. Bake according to filled pie directions or bake at 450 for 8-12 min for pudding pies.

Recipe Source: Marilyn Bjorkman

Grandma's Butter Crunch Pie Crust

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine all ingredients in glass pie dish. Bake at 400 for 15 minutes, stirring every 3-5 minutes. Remove from oven and press into bottom and sides of pan. Cool completely before filling.

Recipe source: Grandma Beth Smith