1/3 c. + 1 tbsp. Crisco or 1/3 c. lard
1 c. all-purpose flour
1/2 tsp. salt
2 to 3 tbsp. cold water

8 OR 9 INCH TWO CRUST PIE:

2/3 c. + 2 tbsp. Crisco or 2/3 c. lard
2 c. all-purpose flour
1 tsp. salt
4 to 5 tbsp. cold water

METHOD: Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in the water 1 tablespoon at a time, until flour mixture is moistened and pastry cleans sides of the bowl. (Mix with fork.) Shape with hands into a ball, then roll out on floured board to fit into pie pans.

FOR BAKED PIE SHELL: Prick bottom and sides thoroughly with a fork. Bake at 425 degrees until light brown - 8 to 10 minutes. Cool before filling.