I love this dough for all sorts of pies, from double crust summer fruit pies to pumpkin and sweet potatoes pies in fall, pecan pies, chess pies – you name it. The cornmeal does wonderful things to the dough: it makes the dough a real pleasure to roll, and adds a little crunch, too. It gives the dough an eye-catching gold hue, and the little bit of Crisco in the dough makes for a tender dough with a superior texture….