Preheat oven to 425.
1 1/3 cups sifted regular flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands. Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.
For a single crust, baked with filling, bake according to time and temperature recommended for filing used. For single crust, baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425 for 10-15 minutes or until brown as desired.