3 c. flour, sifted
3/4 to 1 1/2 tsp. salt (to your taste)
1 c. plus 2 tbsp. Crisco
6 tbsp. water (ice water)

Cut together flour, salt and shortening. Add water, 1 tablespoon at a time, to different sections of the dough. Work 1 section at a time. When all water is added, work dough with hands. Finally form into 2 sections to be rolled. Use pastry cloth and sock on rolling pin. Roll a little and then crimp edges to prevent cracks. When about half size you want, turn over and roll the other. Dust cloth with flour before rolling the first time and before rolling over for top crust. Cut vents while still on pastry cloth.