2 cupfuls flour
8 tablespoonfuls Crisco
3/4 teaspoonful salt
Just enough cold water to hold dough together
Sift flour and salt and cut half the Crisco into flour with knife
until it is finely divided. The finger tips may be used to finish
blending materials. Then add water sparingly, mixing it with knife
through dry materials. Form with the hand into dough and roll out on a
floured board to quarter inch thickness. Spread one-third of remaining
Crisco on two-thirds of dough nearest you; fold twice, to make three
layers, folding in first that part on which Crisco has not been
spread. Turn dough, putting folded edges to the sides; roll out,
spread and fold as before. Repeat once more. Use a light motion in
handling rolling-pin, and roll from center outward. Should Crisco be
too hard, it will not mix readily with flour, in which case the result
will be a tough crust.
Sufficient for two covered pies.