Double Crust Pastry

2 cups sifted flour
2/3 cup crisco + 2 Tbs cold margarine
1 tsp salt
1/4 cup water

Sift flour before measuring; spoon lightly into bowl and mix
with salt.

Cut in crisco and margarine with pastry blender until it
resembles course meal.
Add cold water and mix with fork.
Form into two balls. Press ball onto lightly floured wax
paper.

Roll out dough to 1 1/2 inches larger than inverted pie
plate. Slide dough, paper and all, to pie plate.
Carefully peel off paper leaving dough in place.
Fill pie bottom. Repeat same procedure for top.
Slit top of crust to allow steam to escape.
Turn top crust under bottom crust at edges and flute or
crimp.

Bake according to pie filling instructions.