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

Preheat oven. Sift flour before measuring; spoon lightly into measuring cup and level 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 little 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. Be careful not to stretch dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.