3 tbsp. water
1 c. flour
1/3 c. + 2 tbsp. Crisco

Cream flour and Crisco with fork. Add water; mix well. Put on floured board and roll out. Don't over mix. Always remember to treat your pie crust with TLC and they turn out perfect. Put folded strips of aluminum foil around edges when baking and they won't get too brown. Bake at 425 degrees until golden brown.