1 1/2 c. flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water

Mix flour and salt, cut Crisco into flour until pieces are the size of peas. Blend together 1/4 cup of this mixture and 3 tablespoons water. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough holds together. Shape into a round flat mass. Roll dough to fit pan. Bake at 425 degrees for 12 to 15 minutes.