2 c. sifted flour
1 tsp. salt
3/4 c. Crisco
4 tsp. water

Mix flour and salt in a large mixing bowl. Cut Crisco into flour with 2 knives or pastry blender until mixture is uniform and very fine. Sprinkle water over mixture, a tablespoonful at a time, tossing lightly with a fork. When all water has been added and mixed, work dough into a firm ball with hands. Press dough into a flat circle. Roll on a lightly floured board or pastry cloth 1/8-inch thick. Cut crust to extend 1/2 inch beyond edge of pie plate. If shell is to be baked with no filling, prick bottom and sides with fork before baking.

Bake in a hot 425°F oven for 12 to 15 minutes.