Virtual Sefer Nola in TX's Cobbler and Crust

I use a make-ahead crust. It is the one in the Once A Month Cooking book. It is so easy to roll out and taste good. If I am using bought canned fruit, it is cherries. I use two cans, then criss-cross the crust until I can't see any of the cherries. Between layers of crust I sprinkle with sugar. If I am using home canned fruit, it is peaches and I add a stick of butter to a quart. I sprinkle with about 3/4 of a cup of sugar, and layer the crust the same as above. This is the way my mom always made it. Her's was much better, but mine is usually gone in a day.
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Freezer Pie-Crust

6 c. all-purpose flour
2 teaspoons salt
1 (1 lb.) can vegetable shortening (2 1/2 cups)
1 1/4 to 1 1/2 cups cold water
In a bowl combine flour and salt. With pastry blender or heavy-duty mixer cut in shortening until mixture resembles corn-meal in texture. Add 1 1/4 cups water all at once. Mix lightly with a fork until water is absorrbed and mixture forms a ball. If necessary add additional water. Divided dough into 7 portions. Shape into balls. Flatten each ball slightly. Wrap each flattened ball in peice of plastic wrap. Place wrapped ball in foil, fold tightly against ball making an airtight sea. Store in freeser. Use within 10 months.
I always just toss my dough balls in a zip lock. When I get ready to use them, I put one ball at a time in the microwave for about 30-45 seconds, until it is soft. These roll out so easy. I always make a double batch. Usually when I am not cooking, just so I have them. If we are making just pies, ds 13 rolls them out and makes the pies. I do the cobblers. They are also great for pot pies. Enjoy!

Nola (TX)