2 1/4 c. flour
1 tsp. salt
1/3 c. cold water
3/4 c. + 2 tbsp. Crisco

Mix flour and salt in bowl. Cut in 2/3 of Crisco until fine as meal. Cut in remaining Crisco until size of large peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork after each tablespoon. Form dough into ball. Divide ball in half. Roll each ball with a rolling pin until 1/8 inch thick. Place dough in an ungreased pie pan. Fill with desired filling. Place crust on top and flute edges to seal. Cut a few slits in top crust. Bake at 350 degrees until golden brown.