Blend flour, Crisco, lard and salt with pastry blender (or fork and knife) until mixture is coarse crumb. Sprinkle in most of the water. Knead dough until moist but not sloppy. Split mixture into two balls and refrigerate while preparing the filling (above). Once filling is done, remove crust from refrigerator and make a pancake-like shape with each of the two balls, making sure there are no cracks at the edges. Put “sock” on rolling pin. On canvas mat, sprinkle additional flour on and rub it into cracks (do same will rolling pin). Use pie plate for sizing. Place patty in center and roll out in circle. Fold quickly in half and place gently in plate. Continue to follow filling recipe.