2 level c. all-purpose flour
1 level tsp. salt
3/4 level c. Crisco shortening
5 tbsp. cold water

Note: Some flour brands may need more water.

Use measuring cups and spoons. Measure ingredients carefully. Preheat oven to 425 degrees.

Spoon flour into measuring cups and level. Mix flour and salt in bowl. Cut in Crisco using pastry blender (or two knives) until all flour is just blended in to form pea-sized chunks.

Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Divide dough into two parts. Press between hands to form two 5-6 inch "pancakes".

Flour rolling surface and pin lightly. Roll dough for bottom crust into circle and trim 1 inch larger than upside down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edge even with pie plate.

Option: Alternate rolling technique: Roll between unfloured sheets of wax paper or plastic wrap. Peel off top sheet. Flip into pie plate. Remove other sheet. Fold and flute edge.

Add pie filling to shell. Moisten pastry edge with water. Roll top crust the same way and lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam.

Bake at 425 degrees until golden brown, approximately one hour.

Option: Unfilled Baked Crust (2) : Thoroughly prick bottom and sides with fork to prevent shrinkage.

Bake at 425 degrees until edges become light brown (10-15 minutes).