Crisco Single Crust

1-1/3 C sifted regular flour
1/2 t salt
1/2 C Crisco
3 T water

Sift flour before measuring, spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in mixing bowl. With a pastry blender or two knives cut in Crisco until uniform, mixture should be fairly coarse. Sprinkle with water, T at a time, toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with your hands. On a lightly flolured surface, roll dough to a circle 1-1/2 inches larger than inverted pie plate.

Gently ease dough into plate. Trim 1/2 inch beyond edge. Fold under to make a double thickness of dough around rim and flute with fingers or fork.

For single crust baked without filling, prick bottom and sides thoroughly with a fork.

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