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
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