Peggy Ginn, F.H.S.
- 2/3 cup Crisco
- 2 cup flour
- 1 tsp salt
- 1/4 cup water
Mix flour and salt in a bowl. Cut Crisco® into flour with a pastry blender, until the pieces are like the size of peas.
Roll out and make two crusts.
Bake in hot oven (425°) for 12 to 15 minutes.
