8 or 9 inch Double Crust

2 cups all purpose flour

1 teaspoon salt

3/4 cup Crisco Shortening

5 Tablespoons cold water

1. Spoon flour into measuring cup and level. Combine flour and salt in medium bowl.

2. Cut in Crisco using pastry blender (or knife) until all flour is blended to form pea size chunks.

3. Sprinkle with water, 1 Tablespoon at a time. Toss lightly with fork until dough will form a ball.

4. Divide dough in half. Roll each half separately. Transfer bottom crust to pie plate. Trim edge.

5. Add desired filling to unbaked pie crust. Moisten pastry edge with water. Lift top crust onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe directions.