CRISCO PASTRY 1963

CRISCO PASTRY  1963

From Billie Reid

1  1/2 cups sifted flour
1/2 t. salt
1/2 cup Crisco
3 T. water

Mix flour and salt in bowl.  Cut Crisco into flour with pastry blender or two knives until the pieces are the size of peas.  

Blend together 1/4 cup of this mixture and 3 T. water.

Add to remaining Crisco-flour mixture.

Mix with fork or fingers until dough holds together.

Shape into a round flat mass.

Roll dough to 12" in diameter and 1/8" thick.

Line pie plate and trim edge 1/2" beyond edge of plate.  

Fold under and flute edges.  Prick shell generously over sides and bottom of plate.

Bake in hot oven - 425 - for 12 to 15 minutes or until brown.