Basic Pie Dough

Crust:

3 Cups all purpose flour
1 tsp salt
1/2 cup crisco
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup ice cold water



In the bowl of a food processor mix together the flour and the salt, pulse once or twice to incorporate. If making by hand, then just mix together in a large bowl. Add the crisco and pulse until the mixture resembles oatmeal, if making by hand cut in with a pastry cutter until it reaches the same consistency. Add the butter, and same thing, only either pulse or cut until it resembles peas.

With a fork fluff the mixture while adding the water -- make sure the water is cold, this is very, very important -- one Tablespoon at a time, until it is just wet enough to hold itself together in a ball. Depending on the outside temperature you may use less or more water, just make sure not to make it to wet or else it will become rough.

Wrap in plastic wrap and place in refrigerator for at least half an hour. Crust can be kept in the refrigerator for up to three days, or frozen for up to two months.