Classic Crisco Pie Crust

Single Crust

1 1/3 c. flour
1/2 tsp. salt
1/2 c. Crisco
3 T cold water

Double Crust

2 c. flour
1 tsp. salt
3/4 c. Crisco
5 T cold water

9" Deep Dish Double Crust or Two 10" Double Crust

2 2/3 c. flour
1 tsp. salt
1 c. Crisco
7 - 8 T cold water

Mix flour and salt. Cut Crisco into flour until coarse and crumbly. Add cold water, 1T at a time, tossing with a fork and dough forms a ball.

Divide dough in half if makigng double crusts.

Roll out on a lightly floured surface.

Bake according to specific instruction OR for a single baked pie shell, heat oven to 425*. Thoroughly prick bottom and sides with a fork to prevent shrinking. Bake at 425* for 10-15 minutes or until lightly browned.