You can double or triple this recipe to make up to 3 single pie crusts at one time--keep wrapped in the refrigerator, they will last up to about a week.
Ingredients:
1 cup flour
1/2 teaspoon salt
1 scant tablespoon sugar (not quite a whole!)
1/3 heaping cup of Crisco
milk (about 3 tablespoon-you want the dough moist but not too moist to roll out--it is a feel sort of thing!!)
Directions:
Mix first 3 ingredients together then cut in Crisco with a fork till crumbly. Next add the milk and stir--maybe add more milk if dry till you can form a nice ball. If you refrigerate dough let it sit out about 30 minutes before you roll it out on a floured surface. If doing a single pie shell prick bottom and sides with a fork--bake at 375 ( not preheated oven) till light brown all over--probably about 15 minutes.
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