Ingredients
- 2 Cups All Purpose Flour
- 1 teaspoon salt
- 3/4 stick well chilled Crisco All-Vegetable Shortening Sticks or 3/4 Cup Crisco All-Vegetable Shortening
- 4-8 tablespoons ice cold water
Preparation
Step 1
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. Flaten 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 up edge under bottom crust. Press edges together and flute. Cut slits in top crust. Bake pie according to recipe directions.