Middlebury Pie Crust

• 2 1/2 cups flour
• 1 teaspoon salt
• 3/4 cup Crisco
• 6 to 7 tablespoons cold water

1. Combine the flour and the salt.
2. Using a fork or a hand-held pastry blender, gently work the dry ingredients into the Crisco.
3. When the mixture resembles cornmeal, make a well in the center and add 6 tablespoons of the water.
4. Continue to blend, adding the additional tablespoon of water if necessary, until the dough comes together to form a ball.
5. Divide into 2 balls, pat each into a thick, flat round, cover with wax paper and refrigerate for 1 hour before rolling out.

flour, salt, crisco, cold water

Taken from cooking.nytimes.com/recipes/7126 (may not work)