MUD PIE

 Mud Pie from Jennifer Butler through Gwen Butler 

Crush 1 pound of Oreos 5-6 at a time in the blender. Put in 9x13” pan. Add 1/2 cube melted butter, mix well and press down. Put 1” ice cream on top. 

Layer of favorite light colored ice cream.

Micro wave Mrs. Richardson's fudge sauce (follow directions on the bottle) and spread on ice cream. 

Layer of chocolatey ice cream and top with fudge sauce. 

Freeze again and serve with whipped cream.

Can put cool whip on top before you freeze it. 

No-fail pie crust

Ingredients:

1 egg

3 cups flour 

3/4 teaspoon salt (can use 1 teaspoon)

1 1/2cups cold vegetable shortening 

1 tablespoon vinegar 

5 tablespoons very cold water

Directions:

In a medium size bowl mix together the salt and flour. 

With a pastry blender, cut cold shortening into the flower mixture, until the size of peas. 

In a small cup, beat egg with fork, add the vinegar and water; whisk until well blended. 

Add the water/egg mixture gradually to the flour mixture. 

Shape into two equal balls, wrap in plastic wrap or plastic bag. Refrigerate for 1 hour or more. 

Roll out dough between two pieces of wax paper. Use for 2 (8” pie crust) or 1 large deep dish pie crust. 

Bake at 425 degrees for 10-12 minutes, until golden brown.