1 1/3 c. sifted all-purpose flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. cold water

Preheat oven to 425 degrees. Sift flour before measuring. Combine flour and salt in mixing bowl with pastry blender or two knives. Cut in the Crisco until uniform. Sprinkle with water a tablespoon at a time; toss with a fork. Work dough into a firm ball with hands.

On a lightly floured surface, roll to a circle, about 1 1/2 inches larger than inverted pie plate. Ease dough into plate; do not stretch. Trim 1/2 inch beyond edge of plate. Fold under to make a double thickness of dough around rim. Flute with fingers. Prick bottom and sides with fork. Bake at 425 degrees for 10-15 minutes.

Be sure to follow measurements of all ingredients; do not add more or less of anything and you will have a good crust.