1 1/3 c. sifted regular flour 1/2 tsp. salt 1/2 c. Crisco 3 T. water (cold)
Preheat oven to 425. Sift flour before measuring. Spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in mixing bowl. With a pastry blender cut in Crisco until uniform. Should be fairly course. Sprinkle with water a T. at a time. Toss with fork. Work dough into a firm ball with your hands. Bake at 425 for 10 to 15 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.