Mom's pie crust

- preheat oven to 425

- put flour into large bowl

- add 3 tablespoons cold crisco

- cut crisco into flour with pie tool

- add a dash of salt

- cut frozen butter into small slices and working very quickly cut butter into flour

- mix with pie tool(now referred to as “rex”)

- cut it until it resembles coarse cornmeal

- using spatula mix in water a little bit at a time up to half a cup

- working quickly with clean hands knead in bowl until it forms a ball

- turn out onto floured surface and knead quickly, no more than 30 seconds and shape into oval disc*

- wrap in saran wrap and refrigerate at least an hour

- take dough out of fridge and let it sit until it is room temperature, roll out larger disc

- put in pie pan, prick the bottom to allow for steam to escape

- put a piece of parchment paper in dish and weigh it down with dried rice or beans

- put in hot oven for 12-15 minutes

- take out of oven and lower height to 375

- remove parchment paper and weights and put back in oven for 8-10 minutes

- keep your eye on it to make sure it doesn’t burn or puff up too much

- pull out from oven and let cool

- fill with filling and bake according to directions

- use reserve dough for lattice top if desired

* if you want to save some dough for the top of the dish, shape the dough into 2 discs with one larger than the other and then wrap and refrigerate