Combine the flour, salt and Crisco (or butter) in a food processor and pulse until the mixture resembles coarse crumbs.
With the processor running, slowly add the water until the dough forms into a ball. (You may have to stop and scrape the dough from the sides to be sure it is all blended.)
Roll the dough into a ball and divide it in half.
Then, on a lightly floured counter, press each half into a round, somewhat flattened, disk.
Wrap the dough in plastic separating the two disks with waxed paper and refrigerate for at least one hour.
On a lightly floured surface roll out one pastry disk to a 10-inch round. If you use parchment, butcher paper or freezer paper on the surface and flour that, it will be easier to clean up.
Lightly roll the flattened disk around your rolling pin to move it to the pie pan.
Unroll the flattened crust and carefully fit it into a deep-dish pie pan.
Trim the crust allowing for about a 1-inch overhang.