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

Put flour and salt in a bowl. Blend in all the shortening using a pastry blender. Work quickly so the cold shortening does not melt. It will form a crumbly mixture with pieces the size of peas. Add the cold water and blend. Roll out half of the dough on a floured board. Fold the rolled dough in half and place in a 9-inch pie pan. Unfold and press gently to cover the pan. Cut off excess. Reserve second half of dough to roll and form pie top.