11/2 ~cups flour~
1/2 ~teaspoon salt~
1/2 ~cup (generous) Crisco~
3 ~tablespoons ice water~
Chill flour, salt, and Crisco. Blend ingredients thoroughly, cutting with pastry blender or food processor. Add ice water and toss gently after each tablespoon. Roll and fit into 8 or 9-inch pie pan. Bake at 425 degrees with weights for 8 minutes; remove weights and bake 8 more minutes or until lightly browned.
Source: Janet Esch, first-place blue ribbon in blueberry pies and Best of Show ribbon for pies, 2003 Lucas County Fair
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