Pie Crust
3 c. flour (pastry or all purpose)
1 c. Crisco or lard (cold)
1 tsp. Salt
Cold water ( about 3/4 c,)
Mix together flour, shortening and salt with a pastry cutter
until mixture is crumbly. Slowly add cold water, enough to
form a soft ball. DO NOT over mix. Makes enough for 4
single crusts or 2 double crust pies.
