Makes a top and bottom pie crust for 7-9 inch pie pan.

In medium bowl, place Crisco, milk and salt. Bring water to boil and add to Crisco mixture and beat with hand mixer, starting on low, then increasing speed as the Crisco and liquids blend into a softly whipped cream.

Add flour and blend with a your hands or fork until flour and liquids have made a blend. Form a ball and wrap in a clean plastic wrap. Refrigerate for at least 3 hours before rolling out.

Bake unfilled for 12 minutes in a moderate to fast over, 375°