1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored
1/2 teaspoon salt
3 – 5 tablespoons ice water
- Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, (or two knives) until mixture resembles the texture of tiny split peas. Do not use your hands to mix it, the heat from you hands will melt the shortening, causing the pastry to be “heavy”, not light and flaky.
- Once mixture is the right texture, add the ice water and combine with a fork. When the mixture begins to come away from the sides of the bowl, gather the dough into a ball and flatten into a 4-inch-wide disk. If the weather is hot, wrap in plastic, and refrigerate to cool the dough.
- Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.