Pie Crust 

Cut with a  pastry knife:

1 ½ c White Lily  flour

½ t salt

½ c Crisco or butter

When it is the consistency of corn meal. Add 4-5 T cold water and stir with a fork.

If the dough will form a ball, divide into thirds and roll out each crust on floured

board.  If the dough is still too dry, add more water 1 T at a time. Try not to stir

with a fork any more than necessary because this makes the dough tough.

Freezes well.