Pie Crust

1 1/3 C flour
1/2 t salt
1/2 C Crisco
3 T cold water

Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a "pancake". Flour rolling surface and rolling pin lightly. Roll out into a circle. Fold dough into quarters. Unfold and press into a pie plate. Fold edge under and flute.

*For recipes using a baked pie crust:
Heat oven to 425*. Prick bottom and side thoroughly with a fork to prevent shrinkage. Bake for 10-15 minutes or until lightly browned.