Jenny's Easier to Roll-out Pie Crust

This dough has great consistency, is easier to roll out, and still has that buttery flavor we all love.

Ingredients

2 and 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

1 stick of butter

1/2 cup Crisco

1/4 to 1/2 cup ice water

Process

1. In order, add ingredients one at a time to a food processor on pulse.
2. Use immediately or save for later. This recipe is best when making many pie crusts.
   

Crisco Pie Crust

This recipe makes enough for a one-crust pie.
Ingredients
1 and 1/3 cups all-purpose flour
1/2 cup Crisco
1/2 teaspoon salt
3 Tablespoons ice water

Process
1. Mix flour, and salt together in a bowl.
2. Cut in shortening with a pastry cutter, until it resembles peas. (Do not use hands to mix).
3. Once the mixture is the right texture, add ice water and combine with fork. DO not add more water.
4. Quickly gather the dough into a ball and flatten into a 4” disc.
5. Wrap in plastic wrap and refrigerate 30 minutes.
Double the recipe for a 2 crusted pie.