Grandma got this recipe from the Crisco can.
| 1Crust 9 | 2 Crust 9 | 2 Crust 10 |
| 1 ½ C flour | 2 C flour | 2 ¼ C flour |
| ½ tsp salt | 1/2 tsp salt | ½ tsp salt |
| 1 Tbs sugar | 2 Tbs sugar | 2 Tbs sugar |
| ½ cup Crisco | 2/3 cup Crisco | ¾ cup Crisco |
| 3 Tbs water | ¼ cup water | ¼ cup water |
(The amount of water in the recipe is approximate. You may need more or less than the amount given.)
In a mixing bowl, combine flour, salt and sugar. Cut in Crisco with a pastry blender until mixture is the size of small peas. Sprinkle water over mixture, a little at a time, while tossing and stirring with a fork. Add enough water until dough is just moist enough to hold together. Its better to add a little too much water than not enough. Form into a ball (two balls for a double crust). Flatten each to ½ inch thickness on a floured surface and pat the edges smooth. Roll out in a circle an inch or two larger than the size of the pie pan. Roll pastry around the rolling pin, transfer it to the pie pan and unroll it. Gently fit it into the pie pan and flute the edges.
For a baked crust - bake at 450 10 to 12 minutes