| Pie crust is easy.
For a double pie crust use
2 cups flour,
1 cup of Crisco,
pinch of salt and
6TBS of ICE water (not tap temp).
Use two knifes and cut through the dough (or use a pie crust tool) don't handle the dough with your hands or it will get tough. When dough is cut up to the size of peas, add 6 tbls of ICE water and cut it in (still no hands on dough). Push all the dough together with your hands until it just forms a ball. Don't handle dough to much. Form one big ball and then split in half for top and bottom crust. Roll out dough on wax paper. Make sure to put flour on wax paper bottom and top of dough ball before rolling out. If you put water on the counter and then wax paper on the top, it will stop the paper and dough from sliding around. Place in your pie dish and poke holes in the bottom of the dough for vents. Put in filling and then top with your other flattened half of pie dough. VOILA.....very light and flakey dough. | 
