Contributed by: Bobbie Oskolkoff

2 C. sifted flour

1 tsp. salt

2/3 C. shortening (white Crisco works best)

½ C. grated sharp cheddar cheese

5-7 Tbsp. ice cold water

(a glass of ice water works best, measuring as you need it)

Sift flour and salt in a bowl. Cut in shortening until
crumbly. Add cheese. Add water a Tbsp. at a time just
until mixture sticks together. Form into two balls and use
as needed. Brush top of crust with egg with or
canned milk before baking for a rich brown color.

Options below are for other crusts such
as perok, meat pies, and fruit pies:

Option 1: Omit cheese and use 3/4 tsp. cinnamon
and 1 Tbsp. sugar. Good for pumpkin pie.

Option 2: For beef pot pies and peroks omit
cheese and use 2 Tbsp. dried onion flakes.

Option 3: For chicken pot pie omit cheese and salt.
Use chicken broth in place of water and add 2 Tbsp. celery seeds.

Option 4: Add some finely ground or chopped walnuts
 

Santa's Kitchen

Christmas In Alaska

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