2 c. flour
1 tsp. salt
2/3 c. Crisco
5½ Tbsp. ice water (more or less)
In mixing bowl, combine flour and salt. Cut in Crisco with pastry blender until mixture is uniform. Sprinkle with water, 1 Tbsp. at a time, then toss lightly with large spoon. When all water has been added, work dough into a firm ball. Let rest 5 minutes. Flour board or cabinet top. Roll out. This makes enough dough for 1 double-crust 9 in. pie or 2 one-crust 9 in. pie shells, 1 large cobbler top and strips cooked in pie.
Baked pie shell - 450°F
10-16 minutes