2 cups all-purpose flour
1 tsp. salt
2/3 cup Crisco (solid vegetable shortening)
3 to 4 tbsp. water

1. Sift flour -- measure 2 cups; sift again with salt. Measure Crisco. (Easy way to measure Crisco: Fill measuring cup 1/3 full of cold water. Put Crisco in cup, adding until water reaches "1-cup" line. Pour off water).

2. Cut Crisco into flour: With 2 knives, one in each hand, use a criss-cross motion (or use a wide-tined fork or pastry blender). Continue until you Crisco-flour mixture resembles coarse cornmeal. (Note: This makes a tender pie crust. If you want a flakier crust, cut Crisco into lumps as big as small peas).

3. Add water: Sprinkle on a little at a time, stirring so that all parts get evenly moistened and hold together when pressed into a ball. Caution: Dough should look a trifle crumbly -- don't let it get sticky-wet. Chill the dough 15-minutes before rolling it out.

4. Roll out dough: (A pastry canvas and a knitted rolling-pin cover make rolling out easier!) Flour board and rolling-pin lightly. Place dough on board; flatten it a bit with rolling-pin; cut in half; roll out one piece into circle a little larger than pie plate and 1/8 inch thick. (Watch that dough! Don't let it stick. If it should stick, loosen with spatula and re-flour board).

5. Transfer to pie plate. When dough is folded in half it is easy to transfer. Press down gently against bottom and sides of plate; don't stretch dough. Trim dough close to edge of plate.

6. Fill plate to rim with pie filling. In this way an empty space won't form between crust and filling.

7. Roll out top crust as in Step 4 -- but roll circle big enough to extend an inch beyond rim of plate. Place lightly over filling. Trim ragged edges. Fold top crust under lower crust and tuck under so juice can't escape. Flute edges with fingers. Place thumb and first finger of left hand on outside edge of pie. With first finger of right hand press dough between other fingers -- this gives you a crinkled edge. Gash the top crust so that steam can escape.

8. Bake pie in hot oven (400°F) about 50 minutes.

All Measurements Level.

Submitted by: Rusty Barton