Ingredients
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2 c. Sifted Flour
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1 t. Salt
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3⁄4 c. Crisco Shortening
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1⁄4 c. Water
Directions
Sift flour before measuring. Spoon lightly into measuring cup and level without shaking or packing. Combine flour and salt in a mixing bowl. With a pastry blender or tow knives, cut in Crisco until uniform, mixture should be fairly coarse. Sprinkle with water, a little at a time. Toss with a fork. Work dough into a firm ball with your hands.
Divide dough into two parts and press into flat circles with smooth edges. Roll out crust on lightly floured surface. Add filling and top with second crust. Bake according to pie directions.
For single baked crust, prick bottom and sides thoroughly with a fork. Bake at 425° for 10-15 minutes or until brown as desired.
Makes 1 double crust or 2 single crusts.
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