3 c. flour, plain
1 c. Crisco
1 tsp. salt
3/4 c. water (or more)

Blend flour, Crisco and salt together. Add water. Roll on floured board. Shape into pie pan. For a single pie shell that must be baked, prick bottom of shell with a fork.

This is enough pie crust for 2 double pies. Any crust that is left, may be put in covered dish in icebox and used 2 or 3 days later.