Mix flour and Crisco, blending well.
Add water slowly.
The dough should be quite stiff.
Work and knead well, using additional flour, if necessary.
This is dependent on humidity.
Cover dough with wax paper and cloth, and let stand for at least 6 hours.
Flour a board.
Use small portion of dough, about the size of a large egg, and roll to paper thinness.
This is very important.
If the dough is not rolled thin enough it will not blister, and good cannoli should have a blistered surface.
An unpainted, well-scrubbed broom handle, cut into 6-inch pieces and then seasoned by baking in a mixture of olive oil and Wesson oil, makes an excellent mold.
The rolled out dough should then be trimmed into strips about 2 inches less in width than the mold.
Mold around stick.
Overlap 3/4 inch, and trim excess.
Press edges with back of a fork to seal.
Have about 1/2 inch of melted Crisco in skillet, and keep at 390°.
Fry shells, stick and all, beginning where dough is joined.
Turn as each side browns.
Place on paper towel to cool slightly, then gently push mold out.
Shells will keep for weeks in an air-tight container.