2 c. flour
1 tsp. salt
1 c. Crisco shortening
1/2 c. water (about)

Blend shortening and salt into flour, leaving pieces of shortening the size of peas. Add water carefully as flours differ. Add water (1/2 cup may be too much). Flour board generously as pie crust may stick. Stockinette covered rolling pin is best to roll out dough. Roll out to size and thickness desired. Fit into pan. If double crust is needed, cut upper crust a little larger and turn under lower crust. Pinch dough together with 2 fingers to make design all around.