A 1 crust pie takes 1/3 c crisco, 1 c flour and 1/3 c warm water a 2
crust pie takes 1/2 c crisco, 1 1/2 c flour and 1/2 c warm water. 2
pies take 1 c crisco, 3 c flour and 1 c warm water. roll out on a
floured surface.
