Ruby's Crumb Crust (*To top ANY pie!)

*For bottom crust, simply use 1/2 of Mom's crust recipe, and make the bottom crust.

1. With a pastry blender (U-shaped thing with prongs), mix: 3/4 cup flour, 1/2 cup, sugar, and 1/3 cup softened butter (5 1/3 Tbsp).


2. Mix until butter isn't too visible.


3. Sprinkle on top of the pie and still cover the edges with foil

(Bake pies @ 425 degrees for 25-30 plus minutes.)

Mom's Blackberry Apple Pie

*Use Mom's crust recipe. Make crust, and after the bottom crust is set in the pie dish...

1. Poke holes in the crust with a fork. Then sprinkle with both 1 heaping Tbsp. of sugar and flour. Then pour on:


2. 2 cups apples and 1/2 cup. blackberries.


3. Sprinkle with 1/8 cup flour and 1/2 cup sugar.


4. Add 2 cups apples and 1/2 cup blackberries.


5. Again, sprinkle with 1/8 cup flour and 1/2 cup sugar.


6. Put dabs of butter on top of the above fillings.


7. Add the top crust, and again, poke holes in the crust with a fork (after the edges are securely sealed.


8. Line the sealed edges with tinfoil.


9. Bake @ 425 degrees for 25-30 (plus) minutes.

Mom's Pie Crust

2 cups flour
1 tsp. salt
1/3 cup milk*
1/2 cup veg. oil

Mix with fork until it is the correct consistancy; split in half for top/bottom crusts.

*Per Ruby's note, use 1/2-1/3 cup milk, NO MORE!