1 1/3 c. regular flour
1/2 tsp. salt
1/2 c. Crisco (do not sub.)
3 tbsp. cold water

Preheat oven to 400 degrees. Sift flour before measuring. Combine flour and salt in mixing bowl. With a pastry blender or 2 knives. Cut in Crisco until uniform. Mixture should be fairly coarse. Sprinkle with water. Work dough into a firm ball with hands. The less you are able to use your hands, the better the crust. Roll dough on lightly floured surface. About 1 1/2 inch larger than pie tin. Trim 1/2 inch larger than tin. Flute with your hands. Put your filling in pie shell and bake 10-15 minutes at 400 degrees or until brown as you desire.