Combine flour and salt Cut in Crisco with a pastry blender or 2 knives Add water a little at a time just until dough is moist enough to hold together that it does not feel wet when pressed between fingers Roll out 12 at a time approximately 18-inch thick
Place dough loosely in pan Trim edges
When placing top crust on filling moisten edges with water Press to seal trim and flute
Handle pastry as little as possible after adding water
