Ritzy Pie Crust - cooking recipe

Ingredients

2 c. plain flour
1 tsp. salt
3/4 c. Crisco
6 Tbsp. ice water

Preparation

Sift flour and add salt.
Cut in Crisco until crumbly.
Add ice water.
Stir with a fork (or spoon) and finish mixing with hand until smooth.
Chill.
Roll out on lightly floured board. Fit into pans and bake according to pie directions.
Bake pastry shell 10 to 12 minutes at 450\u00b0.
This pastry can be stored several days in refrigerator and even frozen.