Crisco Pie Crust

This is the ONLY pie crust I use for pies. I've been making this since Mom taught me how to cook, a long time ago.

1 - 1/3 cups flour - leveled not heaping
1/2 tsp salt
1/2 cup Crisco (I use butter flavor)
3 TBS warm water

Combine the flour and salt in a bowl. Combine well with a whisk or wooden spoon to distribute the salt throughout the flour. Cut in the Crisco until the mixture resembles medium size peas.

Place 1/4 cup of the mixture in a cup. Add the warm water, stirring to combine. Pour the wet mix into the dry. Stir lightly to combine. Do NOT overmix - this causes the crust to be tough not flaky.

Place on a floured board or cloth. Cut in half. Place half back in the bowl. Use a floured roller to roll the dough about 1/8" thick.

For filled pies
Gently curl the rolled dough over the floured rolling pin. Gently drape the dough in the pie pan. Add the filling and top crust if using. Bake per pie directions.

For cream pies
Gently curl the rolled dough over the floured rolling pin. Gently drape the dough in the pie pan. Flute the edges, (directions at http://www.mealsforyou.com/cgi-bin/tips?tipID.5314+page.22+cats.7+search.more+ref.Kitchen%20Tips+nPage.15+nLinks.0) using a fork prick the sides and bottom well.

Cover with parchment paper or foil, use a light weight (such as dried beans or rice) to keep the crust from falling while baking.

Bake as 425 degrees Fahrenheit for 10 to 15 minutes until golden brown. Remove weight. Let cook completely before filling.