(Unbaked)

1 c butter flavored Crisco (I use the sticks)

2 c flour, 1 tsp. salt blended

1/3 c ice cold water

Cut Crisco into flour with a pastry cutter until pea sized crumbles form. Stir in ice water 1 T at a time to form a "ball" of pastry. Do not over mix!

Divide into two pieces (2/3 will be used for crust, *1/3 can be rolled out to make pie dough cookies or frozen for use later). Pat dough into a circle about 1 1/2 inches thick.

Form a flour cone and lay dough circle in center. Flatten, turn over, flatten, turn over and using a floured rolling pin, roll out pie dough.

Place carefully into a 10 inch deep dish pie plate, then gently press to sides and bottom. Trim edges just slightly and flute crust.

Follow filling recipe for baking instructions. Cover edges with pie shield ~ remove 10 minutes before pie is done.

*You can also roll this out and cut into strips for a lattice-top pie.

(Baked)