2 c. flour
1 tsp. salt
2/3 c. Crisco
5 to 6 tbsp. cold water

Blend flour, salt and Crisco with pastry until well blended. Add cold water stir to combine then work together with hands and form 2 balls. Roll on floured surface.

Secret to success: Use only Crisco brand shortening. Make sure Crisco is well blended into flour. Use ice cold water. Work as little as possible with fork or hand. The more you work it the tougher it will get. Make sure edges of dough balls are sealed to prevent cracking of edges whiten rolling.