3 cups flour
1/2 cup water
1 cup crisco or butter (or other buttery thing)
Pinch of salt.
1. Place cups of flour in bowl.
2. Scoop out the crisco until you have a cup (I recomend filling a measuring cup to 1 cup then spooning in crisco until the water reaches 2 cups then pouring the water out)
3. Pinch in salt
4. Add water little by little, scrunching the dough together every time you pour a LITTLE water in.
TIP: to have a dough that isn't quite so dry and crumbly you simply add a little more water than just a tiny drop every time and when you don't have too much just pour in the rest and scrunch.
Once this is finished roll it into a ball and flatten it out on the table. Oh and I forgot to mention that this is for TWO pie crusts so you'll wanna cut the ball in half or you're gonna get one big 'ol pie crust. Once it's in a flat round pancake thing just roll it onto the pin and slide it into your pie pan. Done! (well unless it's pre-baked in the recipe, then you put it in the oven at... something (420 degrees?) for about 20 (?) minutes). Sorry I'll check on the heat but it's usually not hard so you bake it with the pie.
NOTE: if your dough is dry and crumbly and the corners of your pan just use either water or egg yolks to recombine the crust.
