Double Crust:

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

Single Crust:

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

Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture is uniform; mixture should be fairly coarse. Sprinkle with water, a Tbsp. at a time; toss with fork. Work dough into a firm ball with your hands.

To Make A Double Crust: Divide dough into two parts and press into flat circles with smooth edges. On a lightly floured surface, roll bottom crust to a circle about 1-1/2 inches larger than inverted pie plate. Gently ease dough into plate. Trim edge even with plate and add filling. Moisten rim of bottom crust with water. Roll top crust the same way and lift onto filled pie. Trim 1/2 inch beyond edge of plate. Fold top edge under bottom crust and flute with fingers or fork. Prick or slit top crust to allow for escape of steam.

Bake according to time and temperature recommended for filling used.

To Make A Single Crust: After preparing dough by the above procedure, 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. Pick dough up and gently ease dough into plate; be careful not to stretch the 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.

Tip: For single crust baked without filling: Preheat oven to 425°F. Prick bottom and sides of crust thoroughly with a fork.

Bake at 425°F for 10-15 minutes or until brown as desired.

For single crust baked with filling: Preheat oven to temperature recommended for filling. Do not prick dough.

Bake according to time and temperature recommended for filling used.