"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
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