- 2 cups Pillsbury BEST All Purpose Flour
- 1 tsp. salt
- 3/4 stick well-chilled Crisco Baking Sticks OR 3/4 cup well-chilled Crisco
- 4 to 8 Tbs. ice cold water
Use the same procedures as described in Kate McDermott’s Art of the Pie Crust: Keep it cold, work fast, aim for a crumbly mix before you add ice water. But divide the dough so one disk is slightly larger than the other before chilling, wrapped in plastic, for at least 30 minutes.
Crisco suggests rolling the bottom crust dough between two sheets of wax or parchment paper into a circle 2 inches wider than pie pan for the bottom crust.
Bake according to the time instructed for your choice of fillings.