3/4 c. plus 2 tbsp. Crisco
1/4 c. boiling water
1 tbsp. milk
2 1/2 c. sifted flour
1 tsp. salt

Combine Crisco and boiling water. Beat with a fork until smooth. Combine milk, flour, and salt into the mixture. Mix well. Lightly form dough into 2 smooth balls. Place dough on lightly floured surface. Flatten slightly. Roll out to form 1/8 inch thick.

Ease dough into 9-inch pie plate; trim even with outer edge of plate. Roll out remaining dough. Lay over filled pie shell. Trim about 1/2 inch beyond edge of plate; fold under bottom crust. Seal by fluting edge with fork or fingers.