1-1/2 cupfuls flour
1/2 cupful Crisco
1/2 teaspoonful salt
Cold water
Sift flour and salt and cut Crisco into flour with knife until finely
divided. Finger tips may be used to finish blending materials. Add
gradually sufficient water to make stiff paste. Water should be added
sparingly and mixed with knife through dry ingredients. Form lightly
and quickly with hand into dough; roll out on slightly floured
board, about one-quarter inch thick. Use light motion in handling
rolling-pin, and roll from center outward.
Sufficient for one small pie.