Pie Crust - cooking recipe

Ingredients

2 c. flour
1/2 c. Crisco
1/3 c. oil
1/3 c. cold water
salt

Preparation

Cut flour and Crisco with pastry blender.
Mix oil and cold water with fork; add to flour mixture and form dough.
This is very soft so it helps to refrigerate for at least an hour.
Makes enough for a double crust pie and one shell.
When you roll it out, use Saran Wrap.
If pie pan is large, the freezer size wrap works better.
Moisten counter with dish cloth and Saran will not slip.