Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | All-purpose flour |
| ½ teaspoon | Salt |
| ½ cup | Crisco |
| 3 tablespoons | Or 4, ice water |
Blend flour and salt together in large mixing bowl. Blend Crisco into flour mixture using pastry blender until mixture resembles a combination of coarse meal and peas. Add ice water one tablespoon at a time, tossing mixture lightly with a fork to combine. When mixture can be compressed easily with a fork, enough ice water has been added. Form pastry mixture into a flat disk and wrap tightly in plastic wrap or waxed paper. Pastry may be refrigerated until ready for use. Roll between two sheets of waxed paper to ⅛-inch thickness. If pre-baking for non-baked filling, bake at 425 degrees F. for 12 minutes. Yields one 9-inch pie shell.