Not enough for a deep dish pie plate. Use 1 1/2 recipe for deep dish. 1 more recipe for top crust, if desired.

I also used Butter Flavored Crisco. I put the Crisco in the freezer for about 15 minutes to chill. I filled a glass with ice and water and used this for my water.

Can add 1 teaspoon of sugar to flour to increase sweetness.

Let dough sit out for about 10 minutes before rolling out to prevent crumbling.
Roll out between two sheets of wax paper.

For pre-baked: bake the crust at 400 degrees for about 8-10 minutes.

I healthied this recipe up a bit by using 1/2 cup of whole wheat flour plus 1 cup of white flour and it turned out great.

For dessert crust:
Use 1 Tablespoon sugar instead of 2 teaspoons
Cut salt to a pinch

This cake tastes fine without the frosting. It is liquidy cake and should never be used in a bundt pan

For less healthy version make a traditional graham cracker crust.

Can be baked and frozen for up to 2 weeks. Simply defrost and serve chilled.

I sometimes use the Splenda baking blend, which is half Splenda and half sugar. I usually add extra walnuts, plus put some on top. A little extra cinnamon is good too. When I have whole wheat flour, I use half whole wheat and half unbleached white flour. The cake does not have to be refrigerated, but it is safer in there.

Makes about 2.5 dozen; the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.