Pie Crust

2 cups flour

1 tsp salt

2/3 cup crisco

5 to 7 tablespoons ICE WATER

Sift flour and salt together. Cut in the crisco with a pastry blender. I use a potato masher and it works as well. This should be like a coarse corn meal. Add water 1 tbsp at a time mixing just enough to get the water in. DO NOT OVER HANDLE THE DOUGH or it will be tough. Divide into two balls. Roll out on floured bread board or marble. This will make 2 crusts. For pudding type pies, place crusts in 9’ pie dish and prick all over the crust with a fork. This will allow it to bake without bubbling too much.