3/4 c. plain flour, not sifted
1/4 c. Crisco
3 tbsp. cold water

Mix with pastry blender until coarse texture. Add 3 tablespoons ice water. Mix with fork until well mixed. Shape in ball and work with flour until of rolling consistency. Roll out on floured surface. To flute, leave 1 inch of crust over edge. Double back under all the way around and flute with thumb and forefinger.