Classic Crisco Pie Crust

For Single Crust:
1 1/3 Cups all purpose flour
1/2 Teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all vegetable shortening
3 Tablespoons cold water
For Double Crust:
2 Cups all purpose flour
1 Teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 Tablespoons cold water
For 9" Deep Dish Double Crust or Two 10" Double Crust:
2 2/3 Cups all purpose flour
1 Teaspoon salt
1 Cup Crisco all vegetable shortening
7 to 8 Tablespoons cold water

For Single Crust: Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco� using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide
dough in half, if making double crust. Press between hands to form one or two 5 to 6" pancakes shape.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet.
For single crust, trim 1" larger than inverted 9" pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
For Double Crust: Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop.
Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust.
Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2" beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425� F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking.
Bake at 425�F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.