| 1 | Blend flour and salt together in large mixing bowl. |
| 2 | Blend crisco into flour mixture using pastry blender until mixture resembles a combination of coarse meal and peas. |
| 3 | Add ice water one tablespoon at a time, tossing mixture lightly with a fork to combine. |
| 4 | When mixture can be compressed easily with a fork, enough ice water has been added. |
| 5 | Form pastry mixture into a flat disk and wrap tightly in plastic wrap or waxed paper. |
| 6 | Pastry may be refrigerated until ready for use. |
| 7 | Roll between two sheets of waxed paper to 1/8-inch thickness. |
| 8 | If pre-baking for non-baked filling, bake at 425 °F. |
| 9 | For 12 minutes. |
| 10 | Yields one 9-inch pie shell |
