You may also like
Ingredients
- 1 1/2 c. flour
- 1/2 tsp. salt
- 1/2 c. Crisco
- 3 to 4 Tbsp. cold water
Method
- Combine flour and salt.
- Cut in the Crisco with pastry blender or two knives, until mixture has small lumps.
- Add water gradually until the dough clings together so that the bowl is clean.
- Chill dough.
- Use 2/3 of the dough, roll out on a slightly floured board, keeping the dough as nearly round as possible.
- Use this for the lower crust with remaining dough for top crust.
- This amount makes enough for one 9-inch two-crust pie.
