1 1/3 c. sifted flour
1/2 tsp. salt
1/2 c. Crisco shortening
2 to 3 tbsp. of water

In a mixing bowl, combine flour and salt. Cut in Crisco with a pastry blender or two knives until mixture is uniform mixture should be fairly coarse. Sprinkle with water a tablespoon at a time; toss lightly with fork. When all water has been added work dough into a firm ball. Press dough into a flat circle, with smooth edges.

On a lightly floured board or pastry cloth roll dough into a circle, 1/8 inch thick, and about 1 1/2 inches larger than an inverted pie plate. Gently ease dough into the pie plate, being careful not to stretch the dough. Trim 1/2 inch beyond edge of pie plate. Fold under to make double thickness a round rim. Flute edge of pastry as desired.