Classic Crisco Pie Crust

Double Crust :

2 cups Pillsbury Best All Purpose Flour
1 teaspoon salt
3/4 cup well-chilled Crisco All-Vegetable Shortening
4 to 8 Tablespoons ice cold water

Blend the flour and salt in a medium mixing bowl.

Use a pastry blender (if you have one) or a fork to cut the shortening into the flour and salt mixture, by chopping it together in an up and down motion, until it looks like coarse crumbs.

Sprinkle in half of the cold water over the flour mixture, blend together, then add enough of the water to the dough is moist enough to stick together.

TIP

Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.