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

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