Instructions

1. Sift flour and salt into bowl. Cut chilled Crisco shortening into 4 or 5 pieces and drop into stand mixer bowl.
2. Using the flat beater, turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
3. Gradually add ice cold water one tablespoon at a time until all particles are moistened. Use only enough water to make the pastry form a ball. Depending on a variety of factors, you may not need to use the full amount or you may need slightly more. Watch dough closely as over mixing will result in a tough crust.
4. Form dough into two equal size disks and chill in refrigerator for at least 30 minutes or up to 2 days.
5. Roll to 1/8" thickness between pieces of parchment paper until you have a circle slightly larger than the circumference of your pie plate.
6. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges.
7. Fill and bake according to the specific pie recipe you're using.
8. For a pre-baked pie crust: to blind bake this pie crust, prick sides and bottom thoroughly with a fork. Bake at 425 degrees for 12-15 minutes, until light brown. Cool completely before filling.