1 c. flour
1/2 tsp. salt
5 tbsp. Crisco
5 tbsp. milk

Cut flour, salt and Crisco with pastry cutter. Add milk slowly. Press together with hands. Roll out. Fold in half and place on pie tin. Then unfold other half. Flute edges - if its fruit, don't pick with a fork unless you're baking it for a cream pie. Double the amount if you want two crusts. Bake at 350 degrees until brown. Burns easily.