1 1/3 c. sifted all-purpose flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water

Preheat oven to 425 degrees. SIFT FLOUR BEFORE MEASURING. Spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With pastry blender or two knives cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate.

Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For a single crust BAKED WITH FILLING, bake according to time and temperature recommended for filling used. For single crust BAKED WITHOUT FILLING, prick bottom and sides thoroughly with a fork. Bake at 425 degrees for 10 to 15 minutes or until brown as desired.

Hints for rolling dough: Roll from center out using short, light strokes. Lift rolling pin just before you get to edge. Patch dough if it splits by pressing edges together. Reroll dough, if you need to. You can mix pastry, wrap in foil and store in refrigerator overnight and roll next day to save time.