1 1/3 c  All-purpose flour
1/2 ts Salt
1/2 c  Crisco
3 tb 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 1/8-inch thickness. If pre-baking for non-baked filling, bake at
425 degrees F. for 12 minutes. Yields one 9-inch pie shell.