Pie Dough

Combine flour and salt. Cut in Crisco with a pastry blender or 2 knives. Add water, a little at a time, just until dough is moist enough to hold together, that it does not feel wet when pressed between fingers. Roll out 1/2 at a time approximately 1/8-inch thick.

Place dough loosely in pan. Trim edges.

When placing top crust on filling, moisten edges with water. Press to seal, trim and flute.

Handle pastry as little as possible after adding water.

Makes 2 crusts.