(by Cherie Burns)
2 1/4 c. sifted floor
1 t. salt
1/4 c. water
3/4 c. Crisco
Sift flour and salt together.
Take 1/3 c. of flour out and mix with the water into a paste.
Cut the Crisco into the flour with a pastry blender or two knives until the pieces are the size of small peas.
Add the flour paste to the flour-Crisco mixture.
Mix until the dough can be shaped into a ball.
Divide into two parts.
Roll each crust about 1/8-in. thick and place in a 9-in. glass or metal pie pan.
Preheat oven to 425.
Bake 10 - 12 minutes if filling the pie later, or follow the instructions for a pie with filling.
(Read The Importance of Pie, the story that accompanies this recipe.)