Classic Crisco Pie Crust

Classic Crisco Pie Crust - from Crisco container

For double-crust 9-inch pie

2 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 cup well chilled Crisco All-vegetable Shortening or 3/4 stick Crisco Shortening Stick
4-8 tablespoons ice cold water

Blend flour and salt in mixing bowl. Cut cubed chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces remaining.

Sprinkle half the maximum amount of ice water over flour mixture; mix gently with a fork. Add more water by the tablespoon, mixing until dough holds together.

Divide dough into two, with one ball slightly larger than the other. Flatten dough into 1/2-inch thick round disks, wrap in plastic wrap; refrigerate at least 30 minutes.

Place larger disk of dough on lightly floured surface. With floured rolling pin, roll dough outward from center into circle 2-inches wider than pie plate. Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions.

Roll top pie crust; lift onto filled pie. Trim dough with 3/4-inch overhang; fold top edge under bottom crust. Press edges together and flute. Cut slits in top crust.

Bake pie according to recipe directions.