Double Pie Crust

2 1/2 cups flour
1 1/4 cup cold Crisco
1 tsp salt
6-8 Tbsp ice cold water

Combine flour and salt in a bowl. Add 1 cup Crisco and cut in (with pastry cutter)until it resembles small crumbs. Add remaining Crisco and cut in until you see pea-sized clumps.

Slowly add the water--just drizzle it in--and watch closely as you work it in with the edge of a fork. It should still look dry. Grab some with your hand and squeeze. If it holds together, you have enough water. If it doesn't, or you're not sure, add a little more and mix quickly. Test again.

Place back in the refrigerator and chill for an hour.

Roll out on a lightly floured board, lifting and adding flour as needed. When it reaches the desired thinness, fold in half and place in pie plate. open it up and press it into the pan, crimping the edges with your fingers or a fork.

Prick sides and bottom and bake on 450 for 8-10 minutes. Or, fill with desired filling and bake according to filling directions.