Granny's No Fail Crust
2 cups flour
1/2 tsp salt
1 cup Crisco
1/2 cup ice water
Blend flour, salt and Crisco with a pastry blender till crunbly. Then sprinkle with water.  Blend again with more water and form into a ball.  Refridgerate for 2 hours.  Roll flat when ready to use.  Makes 2 - 2 crust pies

Back to Bev's Country Cottage Kitchen