• 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.

Baking Instructions: Icebox or Custard Pies (Lemon Meringue, Cream Pies, Etc.)

• For an icebox pie, the crust must be baked before filling it.
• Before baking the pie shell, prick the pie shell several times, place pie weights in the shell, and bake at 350°F degrees for about 15 minutes until it begins to brown.
• Remove the pie shell from the oven, take out the pie weights, and cool the crust before filling with cold pie filling.
• Refrigerate until serving.

Baking Instructions: Fruit Pies (including Pumpkin, Berry, Apple, Etc.)

• For a fruit pie, mound the filling mixture onto the pie shell.
• Roll out the other pie crust disk large enough to cover the top pie with some overhang.
• Transfer the rolled out crust to the top of the pie.
• Trim the top crust, fold the edge under the bottom crust and crimp (pinch) the two together.
• Cut 4-5 steam vents in the top crust.
• Sprinkle the sugar evenly over the top crust.
• Bake at 450°F degrees for 10 minutes; then reduce the temperature to 350°F degrees and bake for 50 minutes longer. (May vary, depending on the type of pie you are making.)
• Let the pie cool before cutting into individual serving-size pieces.