Pastry Shell

1 1/3 cups sifted flour 1/2 cup crisco
1/2 tsp salt 3 Tbs water

Preheat oven to 425 F.
Sift flour before measuring; spoon lightly into bowl and mix
with salt.
Cut in crisco with pastry blender until it resembles course
meal.
Add cold water and mix with fork.
Form into ball. 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.
Flute or crimp sides. Prick bottom and sides with fork if
baked before filling.
Bake for 10 to 15 min. or until brown as desired.