Sift and measure flour. Sift again with salt. (Again, this is important!! Don't skip either sifting.) Cut in Crisco until mixture resembles coarse meal. Add water lightly, stirring with fork. Add only enough water to make the dough cling together when pressed lightly. Divide dough in half. Roll with light strokes from center to outside edges (to make a circle) on lightly floured cloth or board. Fit into pan by folding pastry and lowering it into pan. Cut off edges, leaving a 1/2 inch overhang. Turn under. Pierce all over with fork.
Bake in hot oven at 450°F for 8 to 10 minutes or until lightly brown. Makes two ( 9-inch) shells or one two-crust pie.
Instructions
Sift and measure flour. Sift again with salt. (Again, this is important!! Don't skip either sifting.) Cut in Crisco until mixture resembles coarse meal. Add water lightly, stirring with fork. Add only enough water to make the dough cling together when pressed lightly. Divide dough in half. Roll with light strokes from center to outside edges (to make a circle) on lightly floured cloth or board. Fit into pan by folding pastry and lowering it into pan. Cut off edges, leaving a 1/2 inch overhang. Turn under. Pierce all over with fork.
Bake in hot oven at 450°F for 8 to 10 minutes or until lightly brown. Makes two ( 9-inch) shells or one two-crust pie.
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