Pie Crust

For One 10 inch shell*

1.5 C. flour
1/2 tesp. salt
1/2 C. Crisco (no substitute)
3-4 T. icy cold water

Cut flour & Crisco together until forming pea sized crumbs. Add salt and blend well. Add water 1 T. at a time until pastry forms ball. Do NOT over mix. Chill 1 hour before rolling.

*For two 9 inch crusts, double the recipe.

This is the basic pie crust recipe my mom and grandma have always used. Using icy cold water and not over mixing is the key to a light flaky crust.