Crisco Pie Crust

Source: Barbara Pistrang

For 9-inch pie

3/4 cup Crisco

2 cups flour

1 tsp. salt (optional)

5 T cold water

For 10-inch pie

1 cup Crisco

2-2/3 cups flour

1 tsp. salt (optional)

7 or 8 T cold water

Sift flour and salt into bowl and add Crisco. Cut Crisco into flour till size of small peas. Add water, roll into ball, wrap in wax paper and refrigerate at least one hour before rolling. Divide in half - roll each half into a crust. Fill and bake.

Fruit and apple pie:

bake at 425 for 10 minutes, then 350 for 25-30 minutes