Classic Crisco Pie Crust

Ingredients

• 2 level cups all-purpose flour
• 1 tsp. salt
• 3/4 Crisco Stick or 3/4 cup Crisco all-vegetable shortening (chilled)
• 5 tbls. ice cold water

Directions

1. Combine flour and salt in medium bowl.

2. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

3. Sprinkle water, 1 tablespoon at a time. Toss lightly with fork until dough will form ball.

4. Divide dough in half. Press between hands to form two 5- to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Dampened countertop will prevent the paper from slipping as you roll the dough. (Or, if rolling without waxed paper, fold dough into quarters. Then unfold and press into pie plate.)

5. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Trim edge even with pie plate.

6. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Trim to 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions.