Classic Crisco Crust(10-Inch Double Crust) - cooking recipe

Ingredients

2 2/3 c. all-purpose flour
1 tsp. salt
1 c. Crisco shortening
7 to 8 Tbsp. cold water

Preparation

Combine flour and salt in bowl.
Cut in Crisco with pastry blender until all flour is blended in to form pea-size chunks. Sprinkle water 1 tablespoon at a time.
Toss lightly with fork until dough will form a ball.
Divide dough in half.
Roll each crust separately.
Press dough ball between hands to form a 5 to 6-inch \"pancake\".
Flour rolling surface and pin lightly.
Roll dough into circle.
Trim 1 inch larger than upside-down pie plate. Loosen dough carefully.
Fold in quarters.
Unfold and press into pie plate.
Trim edge even with pie plate.
Moisten pastry edge with water.
Add desired filling to unbaked pie shell.
Roll top crust same as bottom and place on top of filled pie.
Trim 1/2 inch beyond edge of pie plate.
Fold top edge under bottom crust and flute.
Cut slits in top crust or prick with fork.
Bake according to filling recipe.