1 1/3 c. sifted regular flour
1/2 c. Crisco
1/2 tsp. salt
3 tbsp. water

Preheat oven to 425 degrees. Sift flour before measuring; spoon lightly into measuring without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or 2 knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently lift dough from surface. Fold lightly in half and carefully lay on pie plate, unfolding gently. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under the edge to make a double thickness of dough around the rim and flute with fingers or fork.

For single crust pie baked with filling: Bake according to time and temperature recommended for filling used.

For single crust without filling: Prick bottom and sides thoroughly with a fork. Bake at 425 degrees for 10-15 minutes or until brown as desired.

For double crust pie: Roll additional crust as directed above. Trim bottom crust evenly with pie plate and wet lightly with milk. Cut slits in top crust to allow for steam venting. You may get creative and make a design. Lift pastry by rolling it over rolling pin; then unroll loosely over well filled pie. Trim 1/2 inch beyond edge. Tuck top crust under edge of lower crust. Flute as desired. Brush top with combination of egg and milk. Sprinkle with sugar. Bake as recommended for filling.