INGREDIENTS:

1 c. flour
1/2 c. Crisco
1/4 c. water
Dash salt

DIRECTIONS:

Combine flour and Crisco until crumbly then add water and salt. Mix well and add flour until it can be handled with floured hands. Roll out for pie in the usual way. This recipe can be varied for however many crusts you want to make. for double crust, use 2 cups flour, then half that, 1 cup Crisco, then half of that, 1/2 cup water, and dash of salt. Adding flour as needed for handling. Refrigerate unused portions to use later.

Although I put my name on this recipe, it came from my Aunt Sarah (Zuspan Foster). When she told me about this recipe a few years ago, I tried and have used none other. It “always works” for me. It’s easy to make.

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