3 c. flour
1 c. Crisco shortening
1/2 c. water
pinch of salt
Break Crisco in flour and salt until crumbly and coarse
about the size of a pea. Add water gently. Do not overmix.
Gently make a ball and roll out for crust 1/4-inch thick. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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