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

Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or rub into meal mixture fairly fine. Sprinkle with water, tablespoon at a time; toss lightly with fork. When all water has been added, work dough in a firm ball. Divide dough into 2 parts. On a lightly floured pastry cloth, roll bottom crust to a circle 1/8 inch thick and 1 1/2 inch larger than pie plate. Gently ease dough into plate. Trim edge even with plate. Add filling. Moisten rim of crust with water. Roll top crust same way and lift onto filled pie. Trim 1/2 inch beyond edge of plate. Fold top edge under bottom crust and flute. Prick top crust. Bake 400 degrees for 30 minutes or until filling is tender and crust is golden brown.