2 cup sifted flour
1 tsp salt
3/4 cup crisco
1/4 cup water
Combine flour and salt. Cut crisco in with pastry blender or 2 knives until mixture is uniform. Sprinkle with water, a tbsp at a time; toss lightly with fork. After all water has been added work into firm ball. Divide dough and roll on floured pastry cloth.
Makes 2 (9″) pie crusts.
Recipe by Kimberly Sharpe