1 1/3 c. sifted all-purpose flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water or enough to hold dough together

Sift flour before measuring. Spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in mixing bowl. With pastry cutter or 2 knives, cut in Crisco; mixture should be coarse.

Sprinkle with water a little at a time. Toss with a fork. Work dough into a firm ball with your hands. Press dough into a flat circle with smooth edges. Roll on a floured board. Roll dough to a circle 1 1/2 inches larger than the pie plate. Ease into pie plate. Fill with filling and flute edges. Cover with meringue and brown.