3/4 c. Crisco
2 1/4 c. sifted flour
1 tsp. or less of salt
1/4 c. water

1-CRUST 9-INCH PIE:

1/2 c. Crisco
1 1/2 c. sifted flour
1/2 tsp. or less of salt
3 tbsp. water

Sift flour (1/4 cup flour for single crust) and salt into bowl. Take out 1/3 cup flour mixture. Cut Crisco with knifes or pastry cutter into remaining flour until pieces are size of small peas. Mix 1/4 cup water (3 tablespoons for single crust) with the 1/3 cup flour and salt to form paste. Add flour paste to Crisco-flour mixture. Mix and shape into ball. Divide dough into 2 parts

On pastry board or canvas which has been dusted with a little flour, roll out one pastry ball, keeping rolling pin dusted with flour, also. Roll with light, short strokes from center out ward making pastry thin and circular. Fold pastry in half and place in pie plate. In double crust recipe, do same with other pastry ball, placing this circle over the filling of the pie.

Flute with fingers or a fork to seal in juices and trim excess off edges, slit top with knife to vent, and bake at temperature recommended for filling.