Put Crisco in mixing bowl. Pour hot water over Crisco. Add salt and mix (for mixer-set at lower speed) slowly until creamy. Add flour (sifted before measuring) and mix well.

* Refrigerate At Least 30 Minutes, But No More Than 1 Hour* This makes enough for 2 crusts (ie.. 1 apple or 2 pumpkin). This recipe must be rolled out and used the same day.