In a large bowl combine the flour, butter, Crisco and salt. Blend until well combined and add the ice water. Toss the mixture until the water is incorporated and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and reform it into a ball. Dust the dough with flour, wrap it in wax paper and chill it for 1 hour.
Roll out thin. Cut into rounds. Fit into miniature muffin tins. Prick bottoms. Bake at 350° F for 12 to 15 minutes. Freeze or store in cookie tins.Servings: 4 dozen.