CRISCO SINGLE CRUST

1 1/3 cups sifted regular flour
1/2 teaspoon salt
1/2 cup Crisco vegetable shortening
3 tablespoons water

Preheat oven to 425 degrees F.

Sift flour before measuring spoon lightly; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl.

With a-pastry blender or two knives, cut in Crisco until uniformly; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork.

Work dough into a firm ball with your hands. Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate.

Gently ease dough into plate. Be careful not to stretch the dough, Trim 1/2.inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

FOR A SINGLE CRUST BAKED WITH FILLING:
Bake according to time and temperature recommended for filling used.

FOR SINGLE CRUST BAKED WITHOUT FILLING:
Prick bottom and sides thoroughly with a fork. Bake at 425 degrees F for 10-15 minutes or until brown as desired.

Makes 1 (9-inch) pie crust
From: Recipelink.com
Adapted from source: Crisco Vegetable Shortening Can Label