For 9 inch double crust:

2

cups sifted flour

3/4

cup Crisco

1

teaspoon salt

1/4

cup water

For single crust (9 inch pie):

1 1/3

cups sifted flour

1/2

cup Crisco

1/2

teaspoon salt

3

Tablespoons water

Preheat oven. Sift flour before measuring. Spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl.With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a little at a time; toss with a fork. Work dough into a firm ball with your hands.

Divide dough into two parts and press into flat circles with smooth edges. On a lightly floured surface, roll bottom crust to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Trim edge even with plate and add filling. Moisten rim of bottom crust with water. Roll top crust the same way and lift onto filled pie.

To bake without filling: prick bottom and sides thoroughly with a fork. Bake at 425°F for 10-15 minutes or until brown as desired.