Nicole Fontenot's Sweet Dough for Pies

Sweet Dough for Pies

¾ cup shortening (preferably Crisco)
1 ¼ cups sugar
¼ cup milk
2 eggs  
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups flour

Preheat oven to 325 degrees. Mix shortening, sugar, milk, eggs, and vanilla. Add baking powder and 2 cups flour. Mix well. Use the extra cup of flour to adjust dough consistency as necessary and to roll out dough. You may need to work them together by hand. It is very thick. Grease and lightly flour two 9-inch pie pans. Roll out dough ¼ to ½-inch thick on floured surface. Form crusts with dough in the pie pans. Pour in your favorite filling. You can use any kind of preserves or pie fillings, for example, fig, blackberry, sweet potato, or stove cooked pudding (not instant). Place the rest of the rolled out dough on top of the filling and pinch at the edges. Then cook for about 30 minutes. Check with a toothpick and the crust should be golden brown.

Makes 2 pie crusts.
Ella Mae Fontenot

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